Spicy and warm, perfect drizzled over fresh fruit or as a dessert topping. This rich balsamic vinegar has as a unique flavor of d'anjou pears. It matches well with many of our sweeter, fruity oils such as Blood Orange, Butter, Cayenne Red Chile, Chipotle, Garlic, Harissa, Lemon, Persian Lime, Wild Mushroom & Sage, Sesame, Walnut.
A great complement for desserts, dairy, fruit, oatmeal, pork, salad, and seafood
Some ideas for using this product:
Drizzle on ranges, and feta cheese
Caramelize pears or apples to top salads or drizzle over fruit skewers. Top yogurt, ice cream, oatmeal, pound cake, sweet potatoes, or apple
Use as a glaze on seafood, or braise pork, or chicken.
Our customers have the best ideas! Denise T. from Amelia, OH suggests mixing 1/4 cup Flying Olive Mission, Melgarejo Picual or the medium-robust single varietal Flying Olive of your choice with 3 Tbsp of Cinnamon Pear Balsamic Vinegar for a marinade. Add 4- 3/4" loin pork chops and salt and pepper. Marinate for about 6 hours. Grill until cooked through.
Here's another idea from Denise: She prepares her rib eye steaks by combining Harissa, Pomegranate-Quince, Cinnamon Pear Balsamic, and adds a few grinds of ground pepper. She marinates them for about 6-7 hours. Puts them on a grill, and cooks to her preferred doneness.
Jan K. from Batavia Ohio has this great suggestion: For Sangria (one bottle) add slices of oranges, lemons, limes, peaches, 2 cups of ginger ale, and about 1 Tbsp of Flying Olive Cinnamon Pear Balsamc Vinegar. Taste and adjust flavors. She says you can cut the alcohol by about half.