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Prune and Goat's Cheese Skewers with Quince Jelly

Prune and Goat's Cheese Skewers with Quince Jelly

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.