*  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
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   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