Pear & Dried Apricot Salsa with Lemon & Rosemary

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Pear & Dried Apricot Salsa with Lemon & Rosemary

Pear & Dried Apricot Salsa with Lemon & Rosemary

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.)

Serves 4

Prep Time 20 min

Total Time 30 min.


  • 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.