Description
A gorgeous appetizer or canapé for grown ups
Ingredients
Scale
- 3 quinces
- 4 tablespoons verjuice
- 1/4–1/3 cup caster sugar
- 1 x 200 gram packet pumpernickel (rye bread)
- 1 x 150 gram packet haloumi
Instructions
- Preheat oven to 140 degrees Celsius.
- Peel and core quinces, keeping skins and cores.
- Cut quinces into quarters, then cut each quarter into three slices, length-wise.
- Scatter the peel onto a lined baking tray, then place the quince slices on top in neat rows.
- Scatter the cores over the top.
- Sprinkle with verjuice and sugar then cover with a sheet of baking paper.
- Completely cover baking tray with 1-2 sheets of tinfoil, tucking under the pan edges to form a seal.
- 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.
- Once the quinces are done, carefully remove quince slices from pan (they will be delicate) and discard cores and skins.
- When you are ready to eat, slice the haloumi into 12 even slices.
- Heat up a large frypan.
- Without any oil, fry the haloumi slices for a couple of minutes on either side until brown and bubbling.
- Place a slice of haloumi onto each piece of rye bread and top with a quince slice.
- 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