

White Pear Balsamic Entree Recipes
Grilled Pear Balsamic Chicken with Thyme
A light and flavorful grilled chicken dish infused with pear balsamic and fresh thyme.
Ingredients:
- 4 boneless, skinless chicken breasts
- ½ cup Pear White Balsamic Vinegar
- ¼ cup Persian Lime Olive Oil
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tsp Dijon mustard
- ½ tsp salt
- ½ tsp black pepper
Instructions:
- In a medium bowl, whisk together the pear balsamic vinegar, Persian lime olive oil, minced garlic, thyme, Dijon mustard, salt, and pepper until well combined.
- Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken, ensuring all pieces are coated.
- Cover and marinate in the refrigerator for at least 2 hours (preferably overnight for deeper flavor).
- Preheat a grill or grill pan to medium-high heat (about 375-400°F). Lightly oil the grates to prevent sticking.
- Remove the chicken from the marinade and shake off any excess. Discard the marinade.
- Grill the chicken for 5-6 minutes per side until the internal temperature reaches 165°F (use a meat thermometer to check).
- Remove the chicken from the grill and let it rest for 5 minutes before serving.
- Optionally, reduce extra pear balsamic vinegar in a small saucepan over medium heat until thickened and drizzle over the chicken before serving.
Pear Balsamic Glazed Pork Chops
Juicy pork chops enhanced with a sweet and tangy pear balsamic glaze.
Ingredients:
- 4 bone-in pork chops
- ½ cup Pear White Balsamic Vinegar
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp Herb de Provence Olive Oil
- ½ tsp salt
- ½ tsp black pepper
Instructions:
- Pat the pork chops dry with paper towels and season both sides with salt and black pepper.
- In a small bowl, whisk together the pear balsamic vinegar, honey, Dijon mustard, and Herb de Provence olive oil. Set aside.
- Heat a large skillet or grill pan over medium-high heat. Add a small amount of olive oil to prevent sticking.
- Sear the pork chops for 3-4 minutes on each side until they develop a golden brown crust.
- Reduce the heat to medium-low and pour the balsamic glaze mixture over the pork chops.
- Let the pork cook for an additional 4-5 minutes, flipping occasionally, until the glaze thickens and the internal temperature of the pork reaches 145°F.
- Remove from heat and let the pork chops rest for 5 minutes before serving with extra balsamic glaze drizzled on top.
Seared Salmon with Pear Balsamic Reduction
A rich yet light salmon dish featuring a tangy pear balsamic glaze.
Ingredients:
- 4 salmon fillets
- ½ cup Pear White Balsamic Vinegar
- 1 tbsp honey
- 1 tbsp Meyer Lemon Olive Oil
- 1 tsp minced garlic
- ½ tsp salt
- ¼ tsp black pepper
Instructions:
- In a small saucepan, combine the pear balsamic vinegar, honey, and minced garlic over medium heat.
- Stir occasionally and let the mixture reduce by half, about 8-10 minutes, until it thickens into a syrupy consistency. Remove from heat and set aside.
- Heat a large skillet over medium-high heat and add Meyer Lemon Olive Oil.
- Season both sides of the salmon fillets with salt and black pepper.
- Place the salmon fillets skin-side down in the pan and sear for 4-5 minutes without moving them to allow a crispy skin to form.
- Flip the salmon and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Transfer the salmon to a plate and drizzle the reduced pear balsamic glaze over the top before serving.
Pear Balsamic Chicken Stir-Fry
A quick and healthy stir-fry with a light and tangy pear balsamic sauce.
Ingredients:
- 2 boneless, skinless chicken breasts, sliced into strips
- ½ cup Pear White Balsamic Vinegar
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp ginger, grated
- 1 tbsp garlic, minced
- 1 tbsp Garlic & Roasted Chili Olive Oil
- 2 cups mixed bell peppers, sliced
- 1 cup sugar snap peas
- ½ cup carrots, julienned
- 2 green onions, sliced
- Cooked rice, for serving
Instructions:
- In a bowl, whisk together the pear balsamic vinegar, soy sauce, honey, ginger, and garlic. Set aside.
- Heat a wok or large skillet over medium-high heat and add Garlic & Roasted Chili Olive Oil.
- Add the sliced chicken and stir-fry for 4-5 minutes until cooked through. Remove from the pan and set aside.
- In the same pan, add the bell peppers, snap peas, and carrots. Stir-fry for 3-4 minutes until slightly tender but still crisp.
- Return the chicken to the pan and pour the pear balsamic sauce over the mixture. Stir-fry for 1-2 minutes until heated through and the sauce coats everything evenly.
- Garnish with sliced green onions and serve immediately over rice.
Pear Balsamic Marinated Flank Steak
A tender, flavorful steak infused with pear balsamic and grilled to perfection.
Ingredients:
- 1 lb flank steak
- ½ cup Pear White Balsamic Vinegar
- ¼ cup Rosemary Olive Oil
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- In a resealable plastic bag, combine pear balsamic, rosemary olive oil, minced garlic, salt, and pepper.
- Add the flank steak to the bag, seal, and massage the marinade into the meat. Marinate for at least 3 hours (preferably overnight).
- Preheat a grill or grill pan over medium-high heat.
- Remove the steak from the marinade and pat dry with paper towels. Discard the marinade.
- Grill the steak for 4-5 minutes per side for medium-rare (or longer depending on your preference).
- Remove from heat, cover loosely with foil, and let rest for 10 minutes.
- Slice against the grain and serve immediately.
Slow Cooker Pear Balsamic Pulled Pork
Tender, juicy pulled pork with a delicious pear balsamic glaze.
Ingredients:
- 3 lbs pork shoulder
- ½ cup Pear White Balsamic Vinegar
- ¼ cup honey
- 1 tbsp Dijon mustard
- 2 tbsp Garlic Mushroom Olive Oil
- 1 tsp salt
- 1 tsp smoked paprika
- ½ tsp black pepper
Instructions:
- Rub the pork shoulder with salt, smoked paprika, and black pepper.
- In a small bowl, whisk together pear balsamic, honey, Dijon mustard, and Garlic Mushroom Olive Oil.
- Place the pork in a slow cooker and pour the balsamic mixture over the top.
- Cover and cook on low for 8 hours (or high for 4-5 hours).
- Once tender, shred the pork using two forks and mix with the cooking juices.
- Serve on buns, tacos, or over mashed potatoes.
Pear Balsamic Chicken with Roasted Grapes
A sophisticated chicken dish featuring roasted grapes and a tangy balsamic sauce.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- ½ cup Pear White Balsamic Vinegar
- 1 cup red grapes, halved
- 1 tbsp Herb de Provence Olive Oil
- 1 tbsp honey
- ½ tsp salt
- ¼ tsp black pepper
Instructions:
- Preheat oven to 375°F.
- Heat a large oven-safe skillet over medium-high heat and add Herb de Provence Olive Oil.
- Season the chicken thighs with salt and pepper, then sear them skin-side down for 4-5 minutes until golden brown.
- Flip the chicken, add grapes to the skillet, and drizzle with pear balsamic and honey.
- Transfer the skillet to the oven and roast for 25-30 minutes until the chicken is cooked through (165°F internal temperature).
- Spoon the roasted grapes and balsamic sauce over the chicken before serving.
Pan-Seared Halibut with Pear Balsamic Butter Sauce
A delicate seafood dish with a buttery, tangy balsamic reduction.
Ingredients:
- 4 halibut fillets
- ½ cup Pear White Balsamic Vinegar
- 2 tbsp butter
- 1 tbsp garlic, minced
- 1 tbsp Meyer Lemon Olive Oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions:
- Heat a large skillet over medium-high heat and add Meyer Lemon Olive Oil.
- Season the halibut fillets with salt and black pepper.
- Sear the fillets for 4 minutes per side until golden brown. Remove from the pan and set aside.
- In the same skillet, add minced garlic and cook for 30 seconds.
- Pour in the pear balsamic vinegar and let it reduce by half (about 5 minutes).
- Stir in butter and whisk until melted.
- Drizzle the sauce over the halibut and serve immediately.
Pear Balsamic Pork Tenderloin
A lean, juicy pork tenderloin with a rich balsamic glaze.
Ingredients:
- 2 pork tenderloins
- ½ cup Pear White Balsamic Vinegar
- 2 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 tbsp Rosemary Olive Oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions:
- Preheat oven to 400°F.
- In a small bowl, mix pear balsamic, Dijon mustard, maple syrup, and Rosemary Olive Oil.
- Season the pork tenderloins with salt and black pepper.
- Heat a large oven-safe skillet over medium-high heat and sear the pork for 2-3 minutes per side.
- Brush the balsamic mixture over the pork and transfer to the oven.
- Roast for 15-20 minutes or until the internal temperature reaches 145°F.
- Let the pork rest for 5 minutes, then slice and serve with additional balsamic glaze.
Grilled Chicken with Pear Balsamic and Peaches
A sweet and savory summer dish featuring caramelized peaches and a tangy balsamic glaze.
Ingredients:
- 4 boneless, skinless chicken breasts
- ½ cup Pear White Balsamic Vinegar
- 2 ripe peaches, sliced
- 1 tbsp honey
- 1 tbsp Persian Lime Olive Oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions:
- In a large mixing bowl, whisk together pear balsamic, honey, Persian lime olive oil, salt, and pepper.
- Add the chicken breasts to the marinade and let sit for at least 2 hours (preferably overnight for maximum flavor).
- Preheat a grill to medium-high heat and lightly oil the grates.
- Remove the chicken from the marinade, letting excess drip off, and grill for 5-6 minutes per side until the internal temperature reaches 165°F.
- While the chicken is grilling, grill the peach slices for 1-2 minutes per side, just until they caramelize.
- Serve the chicken topped with grilled peaches and an extra drizzle of pear balsamic.
Pear Balsamic Marinated Ribeye Steak
A juicy, tender ribeye with a slightly sweet and tangy balsamic glaze.
Ingredients:
- 2 ribeye steaks
- ½ cup Pear White Balsamic Vinegar
- 2 tbsp Garlic & Roasted Chili Olive Oil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
Instructions:
- In a small mixing bowl, combine pear balsamic, garlic, olive oil, salt, and pepper.
- Place the ribeye steaks in a resealable plastic bag or shallow dish and pour the marinade over them.
- Let the steaks marinate for at least 4 hours, preferably overnight.
- Preheat a grill or cast-iron skillet over high heat.
- Remove the steaks from the marinade and pat dry with paper towels. Discard the marinade.
- Grill the steaks for 4-5 minutes per side for medium-rare (or longer depending on your preference).
- Remove from heat, tent loosely with foil, and let rest for 10 minutes before serving.
Pan-Roasted Chicken with Pear Balsamic Shallot Sauce
A rich and flavorful dish with caramelized shallots in a pear balsamic reduction.
Ingredients:
- 4 boneless, skinless chicken breasts
- ½ cup Pear White Balsamic Vinegar
- 1 tbsp butter
- 2 shallots, minced
- 1 tbsp Garlic Olive Oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions:
- Heat a large skillet over medium-high heat and add Garlic Olive Oil.
- Season the chicken breasts with salt and pepper, then sear them for 4-5 minutes per side until golden brown. Remove from the pan and set aside.
- In the same skillet, add minced shallots and cook for 2-3 minutes until softened.
- Pour in the pear balsamic vinegar and reduce the heat to low. Let simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
- Stir in butter to create a smooth, glossy sauce.
- Return the chicken to the pan and spoon the sauce over it. Cook for another 2-3 minutes, ensuring the chicken is heated through.
- Serve with roasted vegetables or mashed potatoes.
Pear Balsamic Glazed Shrimp Skewers
A quick and delicious seafood dish with a lightly sweet and tangy glaze.
Ingredients:
- 1 lb shrimp, peeled and deveined
- ½ cup Pear White Balsamic Vinegar
- 1 tbsp honey
- 1 tbsp Garlic Olive Oil
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- Skewers, soaked in water if wooden
Instructions:
- In a small bowl, whisk together pear balsamic, honey, garlic olive oil, smoked paprika, salt, and black pepper.
- Add the shrimp to the mixture and toss to coat evenly. Let marinate for 30 minutes.
- Preheat a grill or grill pan to medium-high heat.
- Thread the shrimp onto skewers, leaving a little space between each.
- Grill the shrimp for 2-3 minutes per side, brushing with extra marinade as they cook.
- Remove from heat and serve immediately with a drizzle of extra pear balsamic.
Pear Balsamic and Garlic Roast Chicken
A whole roasted chicken infused with a deep, rich balsamic glaze.
Ingredients:
- 1 whole chicken (about 4 lbs)
- ½ cup Pear White Balsamic Vinegar
- 2 tbsp Garlic Olive Oil
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
Instructions:
- Preheat oven to 375°F.
- In a small bowl, mix pear balsamic, garlic olive oil, Dijon mustard, minced garlic, salt, and pepper.
- Place the chicken in a roasting pan and brush the balsamic mixture all over it.
- Roast for 1 hour 15 minutes, basting the chicken every 20 minutes with additional balsamic glaze.
- Check for doneness by inserting a meat thermometer into the thickest part of the chicken—it should read 165°F.
- Remove from the oven, tent with foil, and let rest for 10 minutes before carving.
Beef Stir-Fry with Pear Balsamic Ginger Sauce
A quick and flavorful beef stir-fry with an irresistible sweet and tangy sauce.
Ingredients:
- 1 lb beef strips (sirloin or flank steak)
- ½ cup Pear White Balsamic Vinegar
- 1 tbsp soy sauce
- 1 tbsp ginger, minced
- 1 tbsp honey
- 1 tbsp Garlic & Roasted Chili Olive Oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- ½ cup snow peas
- Cooked rice, for serving
Instructions:
- In a small bowl, whisk together pear balsamic, soy sauce, ginger, honey, and Garlic & Roasted Chili Olive Oil. Set aside.
- Heat a large wok or skillet over high heat. Add a little extra olive oil if needed.
- Add the beef strips and stir-fry for 2-3 minutes until browned. Remove and set aside.
- In the same pan, add bell peppers, broccoli, and snow peas, stir-frying for 3-4 minutes until slightly softened.
- Return the beef to the pan and pour in the balsamic sauce. Stir-fry for another 2 minutes, tossing everything to coat evenly.
- Serve hot over steamed rice.
Pear Balsamic Braised Short Ribs
Tender, fall-off-the-bone beef short ribs slow-braised in a rich, sweet, and tangy pear balsamic sauce.
Ingredients:
- 3 lbs bone-in beef short ribs
- ½ cup Pear White Balsamic Vinegar
- 1 cup beef broth
- ½ cup red wine
- 2 tbsp Garlic Mushroom Olive Oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 sprigs fresh rosemary
- 1 tsp salt
- ½ tsp black pepper
Instructions:
- Preheat the oven to 325°F.
- Heat Garlic Mushroom Olive Oil in a large Dutch oven over medium-high heat.
- Season the short ribs with salt and pepper, then sear them for 3-4 minutes per side until browned. Remove from the pot and set aside.
- Add the onion, garlic, and carrots to the pot and sauté for 3-4 minutes until softened.
- Pour in the Pear White Balsamic Vinegar and red wine, scraping up the browned bits from the bottom of the pot.
- Return the short ribs to the pot, add beef broth and rosemary, and bring to a simmer.
- Cover and transfer to the oven. Braise for 2.5 to 3 hours until the meat is fork-tender.
- Serve with mashed potatoes or polenta, spooning the balsamic sauce over the top.
Pear Balsamic Pork Belly
Crispy, caramelized pork belly with a luscious pear balsamic glaze.
Ingredients:
- 1 lb pork belly, cut into cubes
- ½ cup Pear White Balsamic Vinegar
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp Garlic Olive Oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions:
- Preheat the oven to 375°F.
- Heat a large oven-safe skillet over medium-high heat. Add Garlic Olive Oil.
- Season the pork belly with salt and pepper, then sear until browned on all sides (4-5 minutes total).
- In a small bowl, whisk together pear balsamic, honey, and soy sauce.
- Pour the mixture over the pork belly and toss to coat.
- Transfer the skillet to the oven and roast for 25-30 minutes, turning the pork halfway through.
- Remove from the oven and let rest for 5 minutes before serving.
Balsamic Glazed Chicken and Apple Skillet
A cozy, one-pan meal featuring tender chicken with caramelized apples in a pear balsamic sauce.
Ingredients:
- 4 boneless, skinless chicken breasts
- ½ cup Pear White Balsamic Vinegar
- 2 apples, thinly sliced
- 1 tbsp honey
- 1 tbsp Butter Olive Oil
- ½ tsp cinnamon
- ½ tsp salt
- ¼ tsp black pepper
Instructions:
- Heat Butter Olive Oil in a large skillet over medium heat.
- Season the chicken breasts with salt and pepper, then sear for 4-5 minutes per side until golden brown. Remove and set aside.
- Add the sliced apples to the skillet, sprinkle with cinnamon, and sauté for 2-3 minutes until slightly softened.
- Pour in the Pear White Balsamic Vinegar and honey, stirring to combine.
- Return the chicken to the pan, cover, and simmer for 5-7 minutes, allowing the sauce to thicken.
- Serve warm, spooning apples and balsamic glaze over the chicken.
Pear Balsamic Pan-Seared Scallops
Perfectly seared scallops with a slightly sweet and tangy pear balsamic drizzle.
Ingredients:
- 1 lb sea scallops
- ½ cup Pear White Balsamic Vinegar
- 1 tbsp Meyer Lemon Olive Oil
- 1 tbsp butter
- 1 garlic clove, minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions:
- Pat the scallops dry with paper towels, then season with salt and black pepper.
- Heat Meyer Lemon Olive Oil in a large skillet over high heat.
- Sear the scallops for 1.5 to 2 minutes per side, flipping only once, until golden brown. Remove and set aside.
- In the same skillet, add butter and garlic, sautéing for 30 seconds.
- Pour in the Pear White Balsamic Vinegar and let it reduce by half (about 2 minutes).
- Drizzle the reduction over the scallops before serving.
Grilled Pear Balsamic Pork Tenderloin
A smoky, juicy pork tenderloin with a delightful balsamic glaze.
Ingredients:
- 2 pork tenderloins
- ½ cup Pear White Balsamic Vinegar
- 1 tbsp Dijon mustard
- 1 tbsp Herb de Provence Olive Oil
- 1 tbsp maple syrup
- ½ tsp salt
- ¼ tsp black pepper
Instructions:
- In a bowl, whisk together pear balsamic, Dijon mustard, olive oil, maple syrup, salt, and black pepper.
- Place the pork tenderloins in a resealable plastic bag and pour the marinade over them.
- Marinate for at least 2 hours, preferably overnight.
- Preheat a grill to medium-high heat.
- Remove the pork from the marinade and pat dry. Grill for 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F.
- Let the pork rest for 5 minutes, then slice and serve with a drizzle of extra balsamic glaze.