Good Eats: Brush over grilled Iowa Chops and other pork roasts. Glaze pound cakes, drizzle over Sunday pancakes or ice cream for a sweet treat.
Perfect Pairs: Persian Lime, Basil, Chipotle Olive Oil or Roasted Nut Oils.
Ingredients: Cooked grape must, wine vinegar, natural flavors, naturally occurring sulfites
My great-grandmother was never one to let anything go to waste. She would, every fall, gather all the hard, unripe windfall pears, then peel, dice and cook them for hours with cinnamon and spices to make heavenly "pear honey."
Our Cinnamon Pear Balsamic Vinegar brings to mind the heady smell of pears and cinnamon -- sweet and warm, but with the spicy overtone of cinnamon. This balsamic vinegar is a lovely counterpoint to our sweeter, fruity olive oils, and makes an excellent salad dressing for strongly-flavored greens, or a fine marinade for lamb or duck. Cinnamon Pear Balsamic Vinegar tastes great with tomatoes, poached pears, fresh sliced strawberries, and ice cream.
Balsamic Vinegar is a delicious aged vinegar, prized for its sweet-tart, concentrated flavor. We offer you the very best Balsamic Vinegars that we import directly from the rolling hills of Modena, Italy, where true balsamic vinegars have been produced since the Middle Ages.
True balsamic vinegar is not made from wine, as you might expect, but rather from pressed, un-fermented Trebbiano and Lambrusco grapes. The pressed grapes are simmered over an open flame, and reduced to a thick syrup. This sweet syrup is in turn fermented twice, then slowly aged and evaporated in a succession of smaller and smaller barrels, made from different aromatic woods. As the balsamic vinegar ages, moisture evaporates out, and the vinegar thickens and its complex flavors become more concentrated.
Balsamic Vinegar has many culinary uses, including salad dressings, dips, marinades, reductions and sauces. Try a splash of balsamic vinegar to enhance steaks, fish, egg dishes -- even fresh fruit, and on ice creams, gelati and desserts. Buon Appetito!