Prune and Goat's Cheese Skewers with Quince Jelly

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.