Cinnamon Pear Dark Balsamic Vinegar
***BACK FOR A LIMITED TIME ONLY!***
Once it's gone, it's gone until next fall!
The rich Sri Lankan toasted cinnamon aroma and the sweet taste of Anjou pear are harmoniously combined to make a savory and sweet balsamic vinegar. Paired with any citrus based olive oil, it makes a delicious vinaigrette for a festive spinach and baby arugula salad; simply top it with slices of fresh pear, toasted pecans, and dried cranberries. This balsamic can also be used as a marinade for pork or poultry.
Pairing Suggestions:
- Lemon Olive Oil
-
Orange Olive Oil
- Tuscan Herb Olive Oil
Excellent Complements:
- Vinaigrettes
- Reductions
- Root Vegetables
- Leafy/Winter Greens
- Winter Squash
- Breakfast Pastries
- Fresh Fruit
- Creamy Desserts & Cocktails
- Marinades for Slow Cooked or Roasted Pork
- Cocktail
Ideas for Use:
- Combine with Orange olive oil to dress a spinach or arugula salad, topped with fresh berries, mandarin oranges, and goat cheese.
- Use in lieu of lemon juice in your favorite apple pie recipe
- Use to poach pears or apples.
- Combine it with a mils extra virgin olive oil and drizzle over sweet potato wedges, pumpkin, or butternut squash before roasting.
- Drizzle over Greek yogurt, ice cream, or oatmeal.
- Brush over acorn squash halves before roasting.
- Whip into Mascarpone cheese for a dessert topping.