Pear & Dried Apricot Salsa with Lemon & Rosemary
From EatingWell: April/May 2005
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
- 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
- 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.
Tips & Notes
- 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.
Per 1/2-cup serving: 121 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 23 g carbohydrates; 1 g protein; 4 g fiber; 5 mg sodium; 323 mg potassium.
Nutrition Bonus: Vitamin A (25% daily value), Fiber (15% dv).
Carbohydrate Servings: 1 1/2
Exchanges: 1 fruit, 1 other carbohydrate
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- Preparation/ Technique
- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation
- Total Time
- 30 minutes or less
- April/May 2005
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