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Pear & Dried Apricot Salsa with Lemon & Rosemary

  • 20 m
  • 30 m
Marie Simmons
“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.) ”


    • 1 cup dry white wine
    • ½ cup dried apricots
    • 2 bay leaf
    • 2 firm, ripe Bosc pears, cut into ½-inch dice
    • 3 strips lemon zest, ( ½-by-2-inch), cut into thin slivers (see Tip)
    • 1 tablespoon lemon juice
    • 1 teaspoon finely chopped fresh rosemary, or ½ teaspoon dried


  • 1 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.
  • 2 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.
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