*  Exported from  MasterCook  *

                      Peppered Pear-Raspberry Salsa

Recipe By     : SALSA by P. J. Birosik (MacMillan 1993)
Serving Size  : 10   Preparation Time :0:00
Categories    : Condiment                        Fruit
                {Mailing List}

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Anjou pears -- peeled and cored
                        seeded and chopped -- 1/4-inch dice
   3                    serrano pepper -- minced
   1      cup           sweet white wine
     1/2  cup           raspberry vinegar
   1                    lime -- juiced
   1      pint          fresh raspberries -- 1/2-inch pieces
          teaspoon      finely grated fresh ginger
     1/2  teaspoon      crushed red pepper flakes

Place pear pieces in a small, deep, preferrably 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+1/2 cups. 

kitpath@earthlink.net 8/27/98 [per 1/4 cup: 79 cals, 0.4g fat]


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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.
Nutr. Assoc. : 4421 0 0 5222 0 0 0 0 4714