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Pear & Dried Apricot Salsa with Lemon & Rosemary

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  30 Minutes
  about 2 cups
Make this salsa the next time you have extra pears on hand—it turns ordinary pork chops or chicken breasts into a sweet-and-savory delight. (Try it on pound cake too.)

Make Ahead Tip: Cover and refrigerate for up to 5 days. To reheat, microwave on High for about 2 minutes or warm in a saucepan over low heat.
RECIPE INGREDIENTS
1 cup  dry white wine
1/2 cup  dried apricots
2   bay leaf
2   firm, ripe Bosc pears, cut into 1/2-inch dice
3 strips  lemon zest (1/2-by-2-inch), cut into thin slivers (see Tip)
1 tablespoon  lemon juice
1 teaspoon  finely chopped fresh rosemary or 1/2 teaspoon dried

Tip: Use a vegetable peeler to easily remove strips of the outer skin (zest), leaving the bitter white pith behind.
Pear & Dried Apricot Salsa with Lemon & Rosemary Recipe at Cooking.com
DIRECTIONS
Combine wine, apricots and bay leaf in a medium saucepan. Bring to a boil; cover and cook over low heat until the apricots are plumped but not too soft, about 10 minutes, depending on their dryness. Use a slotted spoon to transfer the apricots to a cutting board, leaving the wine in the pan. When cool enough to handle, cut into quarters and transfer to a medium bowl.


Toss pears with lemon zest and juice in another bowl. Add the pears and zest to the wine in the pan. (If using dried rosemary, add it now). Return to a simmer and cook, stirring, over medium-low heat, until the juices are reduced and the pears are just tender, 5 to 7 minutes. Add the pear mixture to the apricots; stir in fresh rosemary, if using. Remove the bay leaf; serve the salsa warm, at room temperature or chilled.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   about 2 cups
Calories: 121
Sodium: 5mg
Fiber: 4g
Carbohydrates, Total: 23g
Protein: 1g
% Cal. from Fat: 0%
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