Cinnamon Pear Balsamic Vinegar
Rich toasted cinnamon and the sweet taste of Pear are combined to make this savory and sweet Balsamic Vinegar. It makes a great marinade or glaze for pork or poultry. Pair it with Blood Orange Olive Oil for a delicious vinaigrette for a spinach salad with mandarin oranges and goat cheese.
Great for poaching pears or apples and drizzling over sweet potatoes or acorn squash before roasting. Here’s an easy recipe for Sweet Potato Fries:
4 medium Sweet Potatoes, peeled & cut lengthwise into wedges
⅓ cup Cinnamon Pear Balsamic Vinegar
¼ cup your favorite Olive Tap Extra Virgin Olive Oil
¾ tsp Kosher Sea Salt
Preheat oven to 400F. Whisk together the Cinnamon Pear Balsamic Vinegar and Extra Virgin Olive Oil and toss the sweet potato wedges to liberally coat them in the balsamic/olive oil mixture.
Arrange the potato wedges on parchment paper lined cookie sheet in a single layer. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.
Perfect Pairings:
Pairs with any 100% EVOO
Roasted Walnut Oil
See More “Perfect Pairings”
Sweetness Scale: 3
Use by Date: 2 Years from Purchase Date
Source: Modena, Italy