Sauteed Blood Orange Pears
1 Pear, sliced
2 Tbs. Blood Orange Olive Oil
1 oz. Brown Sugar
Cinnamon Pear Balsamic Reduction (see instructions below)
Saute pears in blood orange oil for a few minutes, then add brown sugar and continue to cook until tender. Serve over sponge cake, if desired, and drizzle with cinnamon pear balsamic reduction.
Pour 1 c. Cinnamon Pear Balsamic Vinegar into a small saucepan over medium heat. Bring it to a boil, then reduce heat to simmer. Simmer until it is reduced by half (for a thinner reduction; reduce more for thicker reduction), stirring occasionally.
Do not rush the process by increasing the heat, which will cause the balsamic to harden. Cool, then store in airtight container in refrigerator. Allow to come to room temperature prior to use.