CINNAMON PEAR BALSAMIC-DARK
Our Cinnamon Pear Balsamic is sweet with a touch of cinnamon spice. Perfect drizzled over fresh fruit (baked pears) or as a dessert topping. We especially love drizzling into warm apple cider. Cinnamon Pear Balsamic also makes spectacular marinades and vinaigrettes when paired with our Blood Orange Olive Oil, Basil Olive Oil, and French Roasted Walnut Oil.
SUGGESTED OLIVE OIL & BALSAMIC COMBINATIONS
All ultra-premium EVOO’s, Blood Orange Olive Oil, Eureka Lemon Olive Oil, Basil Olive Oil, and Roasted French Walnut oil.
Beef, Pork, Poultry, Wild Game, Waterfowl, Lamb
All leafy greens, asparagus, broccoli
Drinks (apple cider), baked goods (cakes, pears), cheese, yogurt, oatmeal
SALAD DRESSING (VINAIGRETTE) PREPARATION
Combine 2 parts Olive Oil with 1 part Cinnamon Pear Balsamic. Whisk together and serve. To emulsify dab in a small amount of dijon mustard or light mayo and continue whisking. Oil and balsamic will become creamy in appearance. Refrigerate remaining amount for up to 3 days.
BALSAMIC MARINADE PREPARATION
Combine equal parts Cinnamon Pear Balsamic with equal parts Olive Oil. We recommend preparing just enough to cover the protein. Place in zip-lock bag and squeeze out air. Place in refrigerator for at least six hours.
Note: For Fish, Seafood (catches from the water) we recommend rubbing the Olive Oil into the raw protein in the absence of the balsamic vinegar for approximately 30 minutes. We recommend NOT using balsamic during the marinade step to prevent the acidic balsamic from breaking down the delicate protein. Instead, combine Olive Oil and Cinnamon Pear Balsamic and use to drizzle over the finished product.
BALSAMIC REDUCTION METHOD
Our authentic barrel-aged Italian balsamics are naturally reduced through the aging process and without the addition of thickening agents such as high fructose corn syrup or molasses. If you desire a thicker balsamic to use as a glaze or reduction then simply heat two times the amount needed in a small sauce pan over medium to medium-high heat with constant stirring. As the balsamic starts to reduce it will pull to the sides of the pan. Remove reduction from heat just prior to desired thickness as the balsamic will continue to reduce until cooled. Alternatively, reduce to desired thickness and place reduction in bowl over an ice bath. As a rule of thumb 1/4 cup will reduce to approximately 50% within 3-5 minutes. Reductions or “glazes” can be used as BBQ sauces, finishing glazes for fish, drizzled over ice-cream.
RECIPES USING CINNAMON PEAR BALSAMIC
Using our Cinnamon Pear Balsamic is super simple and if you can use a tablespoon, which we know you can, then you can master any application. We highly recommend viewing our TIPS & TRICKS page for helpful ideas. If you need further inspiration please check out our RECIPE PAGE. Please keep in mind; flavors are fairly flexible across recipes. For example, if a recipe calls forCinnamon Pear Balsamic and you only have Pomegranate, Blackberry Ginger, Maple, or Black Mission Fig Balsamic we’d say go for it. Most importantly, experiment and have fun!
CINNAMON PEAR BALSAMIC NUTRITIONAL INFORMATION
Serving size 1Tbs, Calories per serving = 40, Fat Calories = 0, Total Fat = 0g, Sodium = 5mg, Total Carbs = 10g, Sugars = 9g, Protein = 0g. Acidity 6.0%.
Ingredients: Cooked grape must, Mother (required to commence acetic acid fermentation), naturally occurring sulfites from grapes, all-natural cinnamon and pear flavorings. SUGARS & SODIUM ARE NATURAL FROM THE GRAPES. NO ARTIFICIAL FLAVORS, NO CARAMEL COLORING, NO SWEETENING OR THICKENING AGENTS! GLUTEN FREE!