Peppered pear-raspberry salsa

10 Servings

Ingredients

Quantity Ingredient
3 Anjou pears; peeled and cored seeded and chopped, 1/4-inch dice
3 Serrano pepper; minced
1 cup Sweet white wine
½ cup Raspberry vinegar
1 Lime; juiced
1 pint Fresh raspberries; 1/2-inch pieces
1 teaspoon Finely grated fresh ginger
½ teaspoon Crushed red pepper flakes

Directions

Place pear pieces in a small, deep, preferably glass bowl. Add the chiles, wine, vinegar and lime juice. Cover and refrigerate overnight. Drain and discard the marinade and chile pieces, reserving 2 tablespoons of liquid.

Add the raspberries (cut fruit that is too large) to the pears. In a small bowl, mix together the reserved liquid, ginger and pepper flakes. Pour this over the fruit. Stir gently to coat. Serve immediately or cover and refrigerate no more than 2 hours prior to use. This salsa will not keep.

Makes about 1+½ cups.

kitpath@... 8/27/98 [per ¼ cup: 79 cals, 0.4g fat] NOTES : The heady contrast between spicy hot and sweet makes this unusual salsa a fascinating complement to roast poultry or pork. TIP: Underripe pears would be too graining for this salsa. Substitute canned pears in their own juice, if necessary.

Recipe by: SALSA by P. J. Birosik (MacMillan 1993) Posted to KitMailbox Digest by Roberta Banghart <bobbi744@...> on Aug 24, 1998, converted by MM_Buster v2.0l.

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