WHAT'S IT ALL ABOUT? The rich aroma of Sri Lankan toasted cinnamon and the sweet taste of Anjou pear are harmoniously combined to make a savory and sweet balsamic vinegar. Paired with Blood Orange olive oil, it makes a delicious vinaigrette for an awesome spinach and baby arugula salad; top it with slices of fresh pear, candied pecans, and dried cranberries and feta cheese. This balsamic can also be used as a marinade for pork or poultry. Make Vanilla ice cream a pear flavoured cinnamon bun with just a drizzle WOW!
TRY PAIRING IT WITH: Blood Orange, Basil, or a Medium EVOO such as Koroneiki
ENHANCES: Vinaigrettes, Reductions or Glazes ,Root Vegetables, Leafy/Winter Greens, Fresh Fruits, Winter Squash, Breakfast Pastries, Creamy Desserts & Cocktails, Marinades for Slow Cooked or Roasted Pork
SUGGESTIONS: Combine with Blood Orange olive oil to dress a spinach or arugula salad, topped with fresh berries, mandarin oranges, and goat cheese. Use it instead of lemon juice in your favourite apple pie recipe. Use to poach pears or apples. Combine it with a Medium EVOO and baste it over potato wedges or other root vegetables before roasting. Drizzle over yogurt, ice cream. Brush over acorn squash halves before roasting. Whip into Mascarpone cheese for a dessert topping.