Recipes — Cinnamon Pear Balsamic RSS



Spiced Cranberry Sauce

Ingredients: 1 16-ounce bag cranberries 1 small can mandarin oranges 1/2 cup diced apple 1 cup brown sugar 1 TSP fresh grated ginger 2 whole cloves 1/2 cup orange juice 1/2 cup Olive Sprig Cinnamon Pear Balsamic Directions: Put all ingredients in a saucepan over medium heat. Stir often until cranberries burst (about 15 minutes). This sauce can be refrigerated up to 3 days. May be served hot or cold.  

Continue reading →



Olive Sprig Cashew Granola

Ingredients: (Makes approximately 9 cups) 6 cups old fashioned rolled oats 1 cup cashews Note: Almonds, pecans, walnuts, or macadamia nuts work too. 1 cup unsweetened, large flake coconut 1 cup dried fruit of choice (cherries, blueberries, dates, raisins, cranberries, etc.) 1/2 cup Olive Sprig Blood Orange Olive Oil 1/2 cup honey 1 TSP Olive Sprig Cinnamon Pear Balsamic Note: Vanilla or Coconut Balsamic would substitute well! Directions: Preheat the oven to 325 F. Line a large baking sheet with parchment paper. Combine rolled oats, cashews, coconut flakes, and dried fruit and spread evenly in the lined baking sheet. In a bowl, gently warm honey in the microwave so it becomes more fluid. Whisk in Blood Orange Olive Oil and Cinnamon...

Continue reading →



Roasted Cinnamon Pear Bruchetta

Ingredients: (Serves 4-6) 1 whole grain baguette, sliced into rounds 2 pears, chopped (Red Bartlett) 1 TBSP Olive Sprig Butter Olive Oil 1/4 TSP salt 1/2 TSP cinnamon Pinch of nutmeg 2 TBSP Olive Sprig Cinnamon Pear Balsamic 1/2 cup mascarpone 1 TSP honey Directions: Preheat the oven to 400 F. Lay the baguette rounds on a baking sheet and bake them for 5-7 minutes, or until they are golden brown and toasted. Set the rounds aside.  Heat a skillet over medium-low heat and add Butter Olive Oil. Add the chopped pears to the skillet and sprinkle them with salt, cinnamon, and nutmeg. Allow them to caramelize slowly for about 10-15 minutes. In a bowl, combine the mascarpone and honey....

Continue reading →



German Spaetzle w/ Caramelized Apples & Cranberrie

Ingredients: 2 cups of prepared Spaetzle 2 TBSP Olive Sprig Blood Orange Olive Oil 2 large tart apples, peeled and chopped 2 TBSP Olive Sprig Butter Olive Oil 1/2 cup dried cranberries 1/4 cup Olive Sprig Cinnamon Pear Balsamic 1/4 cup Olive Sprig Maple Balsamic Pecans, toasted and chopped Directions: Prepare spaetzle according to directions. After the spaetzle is drained, toss it with Blood Orange Olive Oil. While the spaetzle is cooking, peel and chop the apples. Sauté them in Butter Olive Oil until they are tender and starting to turn brown (about 5 minutes). Add the dried cranberries and both balsamics to the pan and simmer until the mixture reduces and thickens. Serve with chopped pecans sprinkled on top.  ...

Continue reading →



Olive Sprig Candied Pecans

Ingredients: 1 Egg white 1 TBSP Olive Sprig Cinnamon Pear Aged Balsamic 1 lb. Pecan halves 1/2 Cup Sugar 1/8 TSP Ground cinnamon Directions: Preheat oven to 350. Place egg white in a large bowl and whisk to frothy. Add balsamic and whisk to combine. Add pecans, stir well. Combine sugar and cinnamon in a separate bowl and pour over pecans. Stir well. Pour onto a baking sheet lined with parchment paper. Spread out into a single layer and place in oven. Bake for 5 minutes, stir, bake 2 minutes, stir. Continue doing 2-minute increments until golden brown and pecans appear dry. Cool to room temperature before breaking apart.

Continue reading →