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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
Preparation time:
10 - 15 mins
Cooking time:
A few Minutes
Makes 6

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


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.