The rich Sri Lankan toasted cinnamon aroma and the sweet taste of Anjou pear are harmoniously combined to make a savoury 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 off with sliced of fresh pear, toasted pecans, and dried cranberries. This balsamic can be used as a marinade for pork or poultry. Vanilla ice cream becomes fruity vanilla cinnamon bun pear ice cream with just a drizzle.
Pair With: Blood Orange, Basil, Any of our single varietals
Country of Origin: Modena, Italy