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.) Source: EatingWell Magazine, April/May 2005

Marie Simmons


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Tip: Use a vegetable peeler to easily remove strips of the outer skin (zest), leaving the bitter white pith behind.

Nutrition Facts

132 calories; 0.2 g total fat; 6 mg sodium. 325 mg potassium; 23.6 g carbohydrates; 3.7 g fiber; 17 g sugar; 0.9 g protein; 620 IU vitamin a iu; 7 mg vitamin c; 9 mcg folate; 25 mg calcium; 1 mg iron; 17 mg magnesium;