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Prune and Goat's Cheese Skewers with Quince Jelly
By Sophie Hansen
Prune and Goat's Cheese Skewers with Quince Jelly
In this recipe
Quince Jelly that fills Joy with joy
Preparation time:
10 - 15 mins
Cooking time:
A few Minutes
Serves:
Makes 6
Ingredients

6 rosemary sprigs
16 prunes, pitted
1 cup walnut kernels, halved
100g Goat’s Cheese
3 tbsp Beerenberg Quince Jelly
2 tbsp water

Method:

A rather more elegant take on the classic Devils on Horseback party snack - these skewers are just delicious, especially with a glass of bubbles or chilled Chardonnay!

Pull most of the rosemary from each sprig and set aside. Gently stuff each prune with a walnut half and a little goat’s cheese. Thread three stuffed prunes on each rosemary skewer and lay on a paper-lined tray. Repeat until all the prunes are threaded and ready to go. Preheat your oven’s grill to high then cook the skewers for a few minutes on each side, or until the cheese is turning golden. Meanwhile, combine the Beerenberg Quince Jelly and water in a small saucepan on medium and stir until the jelly and water combine to form a lovely pink syrup. Brush this (generously) over the skewers and serve.