Cinnamon Pear Dark Balsamic Vinegar

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 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.

Country of Origin: Italy

 Della Terra is based in St. Catharines, ON

• Roast sweet potatoes or squash
• Use as lemon juice substitute in apple pie
• Poach apples or pears
• Whip into mascarpone for a dessert topping
• Drizzle over oatmeal or Greek yogurt
• Vinaigrettes
• Reductions
• Root Vegetables
• Leafy/Winter Greens
• Winter Squash
• Breakfast Pastries
• Fresh Fruit
• Creamy Desserts & Cocktails
• Marinades for Slow Cooked or Roasted Pork

• Spiced Apple Fritters
• Cinnamon Pear & Brie Crostinis
• Spiced Cinnamon Pear Fizz
• Cinnamon Pear Sweet Potatoes
• Sparkling Sugared Balsamic Cranberries
• Butternut Puree with Balsamic-Raisin-Olive Sauce
• Endive Boats with Quinoa Salad

Storage: Cool, dry conditions away from direct sunlight. For best flavours, consume within 36 months.