top of page

Shop Your Favorite Flavors

Pear Dark Balsamic Vinegar

Verbena Pear Dark Balsamic Vinegar

No added sugars. All natural, always!



How to Use Balsamic Vinegar

Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.





1 4 lb. chicken, cut up into 8 pieces

Salt ground pepper to taste    

1/3 cup Verbena Pear Balsamic Vinegar 

1/2 cup low sodium chicken stock        
2 tsp Verbena Rosemary Olive Oil

1/2 cup dry white wine (optional)                 
1 sprig fresh rosemary, stripped and finely chopped
3 cloves garlic, finely minced
1 Tbs fresh ginger root, grated or finely chopped
4 medium Yukon Gold potatoes, sliced into 1/2″ slices (parboil for 5 minutes)
6 shallots, peeled and cut into wedges
1/2 lb. brussels sprouts, cleaned with bottoms trimmed

1. Preheat oven to 400 degrees.

2. Put chicken in a baggie with marinade. Refrigerate overnight if possible – or 2 hours minimum.

3. Scatter potatoes, brussels sprouts and shallots over bottom of a large casserole dish. Pour marinade into dish and nestle chicken pieces, skin side down, into vegetables. Add stock and wine to pan. Season generously with salt and pepper.

4. Bake for 1 to 1/4 hours. After 1/2 hour, turn chicken pieces skin side up for final 1/2 hour and bake till skin is golden brown.





2 Vidalia Onions

2 TBSP Water

4 TBSP Butter 

3 TBSP Brown Sugar
4 TBSP Verbena Pear Balsamic Vinegar 

1/8 tsp Salt    

2 TBSP White Wine Vinegar

1/8 tsp Pepper 

1. Use one tbsp of butter, grease the pan you are roasting these in entirely, sides and bottom.

2. Preheat your oven to 450° (or broiler.)

3. Combine water, both vinegars, seasoning, olive oil, and sugar in a small bowl. Stir to combine.

4. Slice onions in even slices, about 1/2 inch thick.

Add onions in a single layer to the pan and spoon marinade over them or flip the onions to coat.

**These can marinate overnight in a nonreactive pan or be cooked right away. If you are in a hurry, microwave the onions for two minutes.

5. Once they are soft(ish) but not mushy or if you do not intend to microwave them, place in a single layer in the roasting pan. Slice the remaining butter so that each onion slice has a dab of butter on top.

6. Roast the onions in a 450° oven until they are soft and the marinade has thickened to a shiny glaze. From raw, they will probably take a good half hour or so, keep an eye on them because if the sauce burns it will get bitter. Be careful, the sauce will be hot like lava!

Be sure to check and spoon over the marinade periodically.

Pear Dark Balsamic Vinegar

PriceFrom $4.50
  • The first mention of the pear is found in Homers (9th century BC) epic poem, The Odyssey, confirming that the pear was cultivated in Greece as early as three thousand years ago. The first pear tree was planted in America in 1620 and we've been finding ways to enjoy the taste ever since. You've had them fresh, cooked, spiced, fermented, dried, as a wine or even grown in a bottle smothered by brandy. A classic flavor profile that is the perfect accomplice to any and all of your favorite food festivities.


    Pairings: Hojiblanca, Blood Orange, Vanilla Bean, Basil, Garlic, Garlic Mushroom, or Chipotle Olive Oil


    25 Servings per 375ml Container;
    Serving size: 1Tbs (14g)
    Calories per serving = 36
    Total Fat = 0%
    Saturated fat 0 = 0%
    Trans Fat 0g
    Sodium 2mg = 0%
    Total Carbohydrates 8g = 3%
    Dietary Fiber 0g = 0%
    Sugars 7g
    Added Sugars 0g
    Protein 0g
    Vitamin D 0mcg0%
    Calcium 0mg0%
    Iron 0mg0%
    Potassium 0mg0%

    *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients: Organic 25 Star Balsamic Vinegar (Concentrated and Cooked Grape Must, Italian Red Wine Vinegar), Organic Pear Extract. Contains sulfites occurring from raw materials (Not Added).

  • Balsamic Vinegar should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that's away from the oven. It should not be stored in the refrigerator. This way the Balsamic Vinegar can keep up to 3 years.

bottom of page