Vol-au-Vents with Artisan Cheese and Preserves

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.


3 large quince, peeled, cored and diced
2 cups Verjus*
1 cup water
1 cup sugar
2 star anise, whole


Cut puff pastry into 1" squares. Use a small decorative cutter to cut holes into the centers of half of the squares (holes should be about the size of a penny). Brush the remaining squares with egg wash and then place a cut square on top of each uncut square. Freeze the vol-au-vents for at least 30 minutes before baking.
Brush the top of each pastry with egg wash and place on a parchment-lined sheet tray. Bake at 350° for 15 to 20 minutes, until tops are golden.
Use a paring knife to poke in the center cap from the pastry. Fill with the fruit preserve of your choice ( a recipe for quince preserve follows, but store-bought works well also) and add a 1" baton of any semi-firm, nutty cheese ( such as Toma d'Savoie or Bellwether Farms San Andreas).
Combine all ingredients in a saucepan and cover with a round of parchment paper. Bring the mixture to a boil and the reduce the heat and simmer for 1-1/2 hours, until the quince is dark red and the mixture is thick like jam. Cool in an ice bath. Store covered in the refrigerator.

* Verjus is the unfermented juice of unripe wine grapes - it has a sharp acidity and is often used as a vinegar substitute - one retailer who offers it on the web is Fusion Foods at www.verjus.com


Suggested Pairing: