The rich Sri Lankan toasted cinnamon aroma and the sweet taste of Anjou Pear are harmoniously combined to make a savory and sweet balsamic vinegar. Paired with Blood Orange Olive Oil, 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.