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Red Quinces, Haloumi & Rye

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4 from 1 review

  • Author: Christina Soong-Kroeger
  • Total Time: 4 hours 25 minutes
  • Yield: 6 1x


A gorgeous appetizer or canapé for grown ups


  • 3 quinces
  • 4 tablespoons verjuice
  • 1/41/3 cup caster sugar
  • 1 x 200 gram packet pumpernickel (rye bread)
  • 1 x 150 gram packet haloumi


  1. Preheat oven to 140 degrees Celsius.
  2. Peel and core quinces, keeping skins and cores.
  3. Cut quinces into quarters, then cut each quarter into three slices, length-wise.
  4. Scatter the peel onto a lined baking tray, then place the quince slices on top in neat rows.
  5. Scatter the cores over the top.
  6. Sprinkle with verjuice and sugar then cover with a sheet of baking paper.
  7. Completely cover baking tray with 1-2 sheets of tinfoil, tucking under the pan edges to form a seal.
  8. Bake quinces in the oven for at least 4 hours. If you want to bake them slowly overnight (i.e. 6-8 hours) reduce the heat to 100 degrees Celsius.
  9. Once the quinces are done, carefully remove quince slices from pan (they will be delicate) and discard cores and skins.
  10. When you are ready to eat, slice the haloumi into 12 even slices.
  11. Heat up a large frypan.
  12. Without any oil, fry the haloumi slices for a couple of minutes on either side until brown and bubbling.
  13. Place a slice of haloumi onto each piece of rye bread and top with a quince slice.
  14. If I was making this as an appetizer I would serve two large slices per person. For canapés, I would cut each slice into three smaller pieces so this quantity would give you 36 canapés.
  • Prep Time: 15 mins
  • Cook Time: 4 hours 10 mins
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