Black Peppercorn - Plum Jam on Phyllo Pillows

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


Black Peppercorn - Plum Jam:
3 cups Santa Rosa or other tart plum, diced with skins left on
½ cup sugar
1 tsp cracked black pepper
¼ tsp tsp nutmeg

Phyllo Pillows:
Phyllo sheets Unsalted butter, melted (clarified is best)
Sugar, if desired


Black Peppercorn - Plum Jam:
Strain plums to remove some of their liquid. Put all ingredients in a heavy-bottomed pot and cook on high until mixture begins to boil. Stir often to avoid burning the bottom of the pot. After jam comes to a boil, reduce heat to a simmer and continue to cook until thickened (after 15 minutes, test a small amount on a cold plate to make sure the jam is not too runny). Transfer the jam into a bowl on top of an ice bath to quickly set it.
For elegant hor d'oeurves, place a small spoonful of this delicious plum jam on top of a phyllo pillow topped with a baton of semi-soft cheese (like toma, gruyere or ossau-iraty).

Phyllo Pillows:
When working with phyllo, it is important to keep the dough moist. Lay sheets of phyllo flat on a sheet tray covered with plastic wrap. Cover the sheets with another piece of plastic wrap and weigh it down with a clean, damp (but not wet) dish towel.
Cut sheets of phyllo into 2 inch x 6 inch strips. Working in small batches, lay 2x6 strips in pairs (to make them 2-ply). Brush each set with a little melted butter and then, if desired, sprinkle with sugar. Starting at one end of the strip,twist the phyllo into a rosette and transfer to a baking sheet with parchment paper. Bake pillows at 350 degrees for 15 minutes, until golden.

For elegant hor d'oeurves, dot each phyllo pillow with a small spoonful of plum jam and top with a baton of semi-soft cheese (like toma, gruyere or ossau-iraty).


Suggested Pairing: