Category: Cinnamon Pear Balsamic

Orange Olive Oil Cake with Balsamic Poached Pears

10/11/2019

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Ingredients:

Balsamic Poached Pears -
4 each ripe pears peeled, any variety
1 cup Cinnamon Pear Dark Balsamic
1/2 cup water
1 cup sugar
2 bay leaves

Orange Olive Oil Cake -

3/4 cups sugar (divided into 1/2C and 1/4C)
5 egg yolks
1 cup cake flour
3/4 cup Blood Orange EVOO
4 egg whites
1/2 Tsp salt
1/2 Tsp Espresso Sea Salt

Directions:
Balsamic Poached Pears -

In a small sauce pan, combine all ingredients putting pears in last.
Bring to a boil, reduce heat to a simmer and cook uncovered turning pears occasionally, about 20-25 mins or until pears can be pierced easily with a tiop of a knife.
With a slotted spoon, remove pears and rest on a plate.
Use remaining balsamic to drizzle over dessert.

Orange Olive Oil Cake -

Preheat oven to 350F. Generously grease pan with spray and sprinkle bottom and sides of pan with sugar and sea salt. Set aside.
In a stand mixer with whisk attachment, whisk egg whites and salt until foamy. Gradually add 1/4 C sugar to still peaks. Set aside.
With the same mixer bowl, change attachment to whisk and beat together 1/2 C sugar and yolks until thick and pale. Gradually add cake flour on medium speed. Add olive oil in a slow steady stream.
Fold egg whites in three additions.
Pour batter onto greased and sugared pan. Bake for 25 to 30 mins until toothpick inserted comes out clean. Let cool.
Slice cake for serving, top with sliced poached pear, drizzle reserved balsamic on top.

Recipe courtesy of Executive Chef Camille Withall of George's at Alys Beach

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Roasted Pork Loin with Butter EVOO and Cinnamon Pear Balsamic

9/26/2019

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Ingredients:

2 -3 T Butter EVOO
2 (12 ounce) Pork Tenderloins, trimmed
1 1/4 t kosher salt
1/4 t ground black pepper
1/3 c Cinnamon Pear Balsamic Vinegar
1 T chopped fresh thyme
1 T chopped fresh sage

Directions:
1. Preheat oven to 375º. Spray a 13”x9” baking dish with non-stick cooking spray.
2. Add Butter EVOO to a large skillet and heat over medium-high heat.
3. Pat tenderloins dry and salt and pepper, add to skillet. Cook until browned on all sides, turning occasionally.
4. Add pork to prepared baking dish and brush liberally with Cinnamon Pear Balsamic. Sprinkle with the chopped sage and thyme.
5. Bake until internal temperature reaches 145º at the thickest part, about. 18-24 minutes. Cover with foil and let rest for 10 minutes before serving. Serve with pan juices.

** For an alternative twist, make this recipe on the grill. Wrapping the tenderloins in foil before heating. Serve with grilled pears which have been halved, brushed with Butter EVOO and grilled at same time as pork loin. Drizzle with Cinnamon Pear Balsamic before serving.

** Also try Roasted Brussels Spouts that have been roasted in Butter EVOO and drizzled with Cinnamon Pear Balsamic before serving.

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Orange Olive Oil Cake with Balsamic Poached Pears

Roasted Pork Loin with Butter EVOO and Cinnamon Pear Balsamic

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