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.