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  • All Year
  • 1 1/2 hours
  • Serves 8

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Cinnamon Pear Balsamic Vinegar

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Basil Olive Oil

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Roasted Pear Salad

Sweet poached pears and glazed pistachios top an arugula and bleu cheese salad, featuring Cinnamon Pear balsamic.

Ingredients

  • 2 lb Anjou Pears or any other firm pear (5-6 medium), peeled with stems attached
  • 3 cup water
  • ⅓ cup granulated sugar
  • 4 cinnamon sticks
  • 1 cup dessert wine
  • 2 cup pistachios
  • ½ cup butter, melted
  • 3 T cocoa powder
  • 5 oz baby arugula
  • 4 oz bleu cheese, crumbled
  • 1 cup fresh basil leaves, torn
  • 1 cup pistachios
  • ½ t Sea Salt
  • 1 t freshly ground pepper
  • ½ cup SOOC Cinnamon Pear Balsamic Vinegar
  • 1 cup SOOC Basil Olive Oil

Directions

  • 1. Combine the water, wine, sugar, & cinnamon in a medium pot and bring to a simmer until the sugar is melted. Cover and let the liquid cool to room temperature. Place the pears in the cooled syrup, making sure the pears are completely submerged. Bring the contents to a simmer and cook for 30-40 minutes or until the pears are tender when pierced with a knife. Remove and place the pears in a bowl. Place the syrup back on the heat and reduce by half. Pour the syrup over the pears and refrigerate. Slice the pears in half and remove the core. Slice crosswise into thin slices.
  • 2. Heat a saute pan over medium heat and melt the butter. Add the nuts, remaining sugar, and cocoa and cook until the nuts are glazed. Remove from the pan and set aside.
  • 3. Combine Cinnamon Pear Balsamic Vinegar, Basil Organic Olive Oil, salt and pepper in a small bowl. Place arugula and basil in a large bowl. Lightly toss with the dressing. Place the greens on chilled salad plates and top with ½ oz of cheese, 1 oz of nuts, and half a sliced pear.

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Roasted Pear Salad

  • All Year
  • 1 1/2 hours
  • Serves 8

Sweet poached pears and glazed pistachios top an arugula and bleu cheese salad, featuring Cinnamon Pear balsamic.

Ingredients

  • 2 lb Anjou Pears or any other firm pear (5-6 medium), peeled with stems attached
  • 3 cup water
  • ⅓ cup granulated sugar
  • 4 cinnamon sticks
  • 1 cup dessert wine
  • 2 cup pistachios
  • ½ cup butter, melted
  • 3 T cocoa powder
  • 5 oz baby arugula
  • 4 oz bleu cheese, crumbled
  • 1 cup fresh basil leaves, torn
  • 1 cup pistachios
  • ½ t Sea Salt
  • 1 t freshly ground pepper
  • ½ cup SOOC Cinnamon Pear Balsamic Vinegar
  • 1 cup SOOC Basil Olive Oil

Directions

  • 1. Combine the water, wine, sugar, & cinnamon in a medium pot and bring to a simmer until the sugar is melted. Cover and let the liquid cool to room temperature. Place the pears in the cooled syrup, making sure the pears are completely submerged. Bring the contents to a simmer and cook for 30-40 minutes or until the pears are tender when pierced with a knife. Remove and place the pears in a bowl. Place the syrup back on the heat and reduce by half. Pour the syrup over the pears and refrigerate. Slice the pears in half and remove the core. Slice crosswise into thin slices.
  • 2. Heat a saute pan over medium heat and melt the butter. Add the nuts, remaining sugar, and cocoa and cook until the nuts are glazed. Remove from the pan and set aside.
  • 3. Combine Cinnamon Pear Balsamic Vinegar, Basil Organic Olive Oil, salt and pepper in a small bowl. Place arugula and basil in a large bowl. Lightly toss with the dressing. Place the greens on chilled salad plates and top with ½ oz of cheese, 1 oz of nuts, and half a sliced pear.