Recipe - Peppered Pear-Raspberry Salsa

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

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+One half cups.

kitpath@earthlink.net 8/27/98 [per One fourth 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@acd.net on Aug
24, 1998, converted by MM_Buster v2.0l.