PEPPERED PEAR-RASPBERRY SALSA

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
1 teaspoon finely grated fresh ginger
1/2 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 1/2 cups
Source: Salsa by Patti Jean Birosik