- 4 dl port wine
- 200 g pearl onions, raw.
- 2 cloves
- Zest of 1 organic orange, juice of half.
- 5 tablespoons sugar
Small onions pickled in port wine with orangeAccompaniment for Castello Creamy White with green pepper and other cheeses with great flavor!
Cut the peel of an orange with a thin peeler. Boil port wine over high heat along with cloves, orange juice and reduce to half. Add sugar and let it bubble for another 5-7 minutes. Add the peeled onions and let them boil until tender. Put them on glass with the port wine syrup and serve with a Castello® Creamy White with Green Peppercorns.