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 Infused EVOO, 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!




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Ideas for Use

Use in lieu of lemon juice in your favourite apple pie recipe.

Use to poach pears or apples.

Combine it with a Medium Intensity Varietal to drizzle over sweet potato wedges, pumpkin, or butternut squash before roasting.

Whip into Mascarpone cheese for a dessert topping.


Cinnamon Pear Dark Balsamic can also be used as a substitute in:

Nutritional Info

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