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Pear & Dried Apricot Salsa with Lemon & Rosemary

April/May 2005

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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.)


Pear & Dried Apricot Salsa with Lemon & Rosemary Recipe

Makes: About 2 cups

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Total Time:

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

Preparation

  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.

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.

Nutrition

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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