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| 3 | Anjou pears; peeled and cored seeded and chopped, 1/4-inch dice |
| 3 | Serrano pepper; minced |
| 1 Tasse | Sweet white wine |
| 1/2 Tasse | Raspberry vinegar |
| 1 | Lime; juiced |
| 1 x ca. 1/2 Liter | Fresh raspberries; 1/2-inch pieces |
| 1 Teelöffel | Finely grated fresh ginger |
| 1/2 Teelöffel | red pepper crushed flakes |
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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+1/2 cups.
kitpath@earthlink. Net 8/27/98 [per 1/4 cup: 79 cals, 0.4g fat]
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.
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