December’s flavor of the month is Cinnamon Pear Balsamic Vinegar. It’s a perfect balance of sweet ripe pear, warm cinnamon, and tart vinegar.
This is a flavor-packed balsamic vinegar, so we like to pair it with assertive oils. It’s a natural match for our citrus fused oils, like Blood Orange, Persian Lime, and Eureka Lemon. The combination of pear and cinnamon also makes it perfect for any of our nut oils, such as French Walnut, Roasted Almond, Pecan, and Roasted Pumpkin Seed Oil.
Cinnamon Pear Balsamic Vinegar is sweet enough to use on its own as a syrup alternative for waffles or pancakes; to pour over ice cream, oatmeal or yogurt; to drizzle on fresh fruit; or to top your favorite desserts. Make a winter fruit salad with pears, apples, orange segments, pomegranate arils, and a few tablespoons of Cinnamon Pear Balsamic Vinegar. Add it to your poaching liquid when poaching pears.
Make a unique cocktail with Cinnamon Pear Balsamic Vinegar, orange liqueur, your favorite dark alcohol (like brandy, rum, or whisky), and perhaps a splash of soda water.
If you’re a baker, sneak a tablespoon or two into your chocolate brownie or cake recipe or for a holiday twist. It’s also a great addition to oatmeal cookies, quick breads, and even frosting.
And if you prefer savory to sweet, Cinnamon Pear Balsamic Vinegar still has a place in your cupboard! Toss roasted sweet potato, pumpkin or carrots in it. Add some to your cheese plate by drizzling it over a creamy brie or triple cream. Make a marinade for pork chops or pork tenderloin.
You can also use it in a vinaigrette for salads with nuts, cheese, and fruit. We especially love to make a wintery salad with the sweet pear & blood orange vinaigrette recipe above. Start with a bed of tender greens, then add crisped bacon matchsticks, sliced pear, crumbled goat cheese, and roasted almonds (smoked almonds would be even better!).
Leave us a comment and tell us how you like to use our amazing Cinnamon Pear Balsamic Vinegar.