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 Blood Orange olive oil, it makes a delicious vinaigrette for a festive spinach and baby arugula salad; 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. Vanilla ice cream becomes fruity vanilla cinnamon bun pear ice cream with just a drizzle.
Combine with Blood 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 Medium Super Premium EVOO 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.
60 mL, 200 mL, 375 mL
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