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
Cooking Directions
Step 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.
Step 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.
Nutrition Info
- Serving: Per 1/2-cup serving
- Calories: 121
- Carbohydrates: 23g
- Fat: 0g
- Protein: 1g
- Dietary Fiber: 4g
- Saturated Fat: 0g
- Monounsaturated Fat: 0g
- Cholesterol: 0mg
- Potassium: 323mg
- Sodium: 5mg
- Exchanges: 1 fruit, 1 other carbohydrate
- Carbohydrate Servings: 1 1/2