• Preheat oven to 200C.

For the semi freddo

• Combine eggs, egg yolks and sugar in a medium bowl. Whisk well to combine. Place over saucepan of simmering water and whisk until light and fluffy. Remove bowl from heat and place over an ice bath to cool. Gently fold maple syrup, whipped cream and cinnamon through and transfer to a shallow container, cover and place in freezer to set for 2 hours or until firm.

For the crumble

• Combine flour, sugar, butter, cinnamon and pecans in a small food processor and blend to a fine, sand-like texture. Sprinkle onto a paper lined baking tray and bake for 10 mins until golden. Remove from oven and set aside.
• Meanwhile, place speck into a cold frypan and place on a high heat. Fry for 3-4 minutes until fat is rendered and bacon is golden and crisp. Add cooked crumb and stir to combine. Set aside.
• Place speck slices onto a paper lined baking tray and spoon maple syrup over each slice. Turn to coat and place tray in oven to bake until speck is crisp and caramelised, about 15 minutes. Remove from oven and set aside.

For the apples

• Add ¾ of apples to a small saucepan with 125ml water, sugar and cinnamon stick. Bring to boil and then reduce to simmer and cook until just tender. Drain and set aside.
• Slice remaining apples into thin matchsticks and coat with lemon juice.

To serve

• Arrange poached and raw apple on plates. Scatter with crumble and candied bacon. Top with a quenelle of semi freddo.