This is the pairing of the year I have to say something about it. Ok it is lockdown and I am working during this time….. thank goodness. The moment when I tasted De Krans Cape Ruby I was blown away. It is packed with so many flavours and layers. It is not as sweet as a port or muskadel so I absolutely love it. Our weather is turning, and the days are getting colder this is a bottle that you can keep at hand for this type of weather. I have made caramelized onions with the Cape Ruby, baked a ciabatta and made the ultimate grilled cheese that pairs beautifully with the Cape Ruby.
30 ml olive oil
3 onions, finely sliced (I use a food Processor to get them this thin)
¼ cup sugar
2 teaspoons fresh thyme leaves
Salt and pepper
½ cup De Krans Cape Ruby
½ cup mozzarella
½ cup matured cheddar
Butter to butter the bread on both sides
To make the caramelized onion.
Fry the onions in the olive oil until soft and tender add the thyme, salt and pepper, Cape ruby and sugar. Simmer for 35 minutes until caramelized.
To make the toast.
Butter the sliced ciabatta on one side. Turn the slice over with the buttered side on the outside. Place a tablespoon of onions or even more don’t be skimpy here. Add the cheese. Place another piece of ciabatta on top of the cheese with the butter side on the outside. Put the bread onto a hot griddle and grill until golden brown on both sides.
Enjoy with a glass of De Krans Cape Ruby
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