PRODUCT DESCRIPTION: 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 is
ideal for a festive spinach and baby arugula salad, topped with slices of fresh
pear, toasted pecans and dried cranberries. Try this vinegar as a marinade for
pork or poultry. Or add just a drizzle over vanilla ice cream, peared with a warm
OLIVE OIL PAIRINGS: Blood Orange, Basil, Roasted Walnut,
COMPLEMENTS: Vinaigrettes, Reductions, Marinades for Slow
Cooked or Roasted Pork, Root Vegetables, Leafy / Winter Greens, Winter Squash,
Breakfast Pastries, Fruit, Creamy Desserts and Cocktails
- Combine with Blood
Orange olive oil for a salad dressing on spinach or arugula salad with fresh
berries. Finish with Walnut Oil,
mandarin oranges and goat cheese.
- Use in lieu of lemon juice in your favourite apple pie
- Use to poach pears
- Combine with a
Medium EVOO to roast sweet potato wedges, pumpkin or butternut squash.
- Drizzle over yogurt, ice cream, or oatmeal.
- Brush over acorn squash halves before roasting.
- Whip into Mascarpone cheese for a fantastic dessert
200ml = $13.95
375ml = $19.95
750ml = $32.95