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.
- 1 cup dry white wine
- 1/2 cup dried apricots
- 2 bay leaves
- 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.
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 Publisher. All rights reserved.
nutrition information per serving
121 calories; 0g total fat; 0g total saturated fat; 0mg cholesterol; 5mg sodium; 23g carbohydrates; 4g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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