Cinnamon Pear Balsamic Vinegar is from Modena, Italy. This dark balsamic vinegar has a spicy overtone, with soft hint of pear. Paired with one of our Extra Virgin Olive Oils, this balsamic would act as a perfect marinade for pork, beef, or lamb. For a winning dish, drizzle over salads, roasted vegetables, or even ice cream!
Olive Oil Pairings
Marie's Recipe Suggestions
Couscous Salad with Apricots, Pine Nuts and Cinnamon Pear Balsamic
- 1 cup Instant Couscous
- ½ cup water
- 1 cup Fresh Orange Juice
- 8 Dried Apricots, thinly sliced
- 1 ea Blood Orange or Regular Orange, peeled and segmented
- 1 Tbsp Dried Currants
- 1 Tbsp Golden Raisons
- 2 Tbsp Pine Nuts, toasted
- Naples Olive Oil Company Cinnamon Pear Balsamic Vinegar
- Naples Olive Oil Company Blood Orange EVOO
Pour couscous in a bowl. Bring to a boil the water, orange juice, EVOO and balsamic vinegar and stir in the fruit with ½ tsp salt.
Pour immediately over couscous. Let stand for 20 minutes. Fluff couscous with fork and add pine nuts, raisons, currants and oranges.
Finish with chopped parsley. Adjust seasoning and acidity. (Serves 4)