P&P Blog

Red Wine & Aged Vanilla Balsamic Poached Pears With Honey Cinnamon Mascarpone Recipe

Ingredients:

• 4 medium, firm pears such as Bosc or D'Anjou peeled, cored and halved
• A bottle of fruity red wine such as Malbec or Pinot
• 1 cup Pinch & Pour Aged Vanilla Balsamic 
• 2 star anise
• 1 cinnamon stick
• 1 cup granulated sugar

• 1 8oz. container mascarpone
• 2 tablespoons heavy cream 
• 3 tablespoons honey
• 1 teaspoon ground cinnamon

Method:

Dairy-Free Organic Butter Olive Oil Cinnamon Rolls Recipe

Ingredients:

• 5 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon salt
• 2 packages rapid rise yeast
• 2 cups warm water
• ¼ cup Pinch & Pour Organic Butter Olive Oil
• 2 large eggs
• 2 tablespoons Pinch & Pour Organic Butter Olive Oil
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)
• ½ cup brown sugar
• 1 tablespoon ground cinnamon
• 1/3 cup Pinch & Pour Organic Butter Olive Oil
• 1/2 cup brown sugar

Method:

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, sugar, butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread butter olive oil all over dough. Mix sugar and cinnamon and sprinkle over "buttered" dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Preheat the oven to 350

Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2 brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.