Yields 2 ½ cups
Serve this flavorful condiment with roasted or grilled poultry. The parsley serves as a liaison between the sweet fruitiness of the pears and the savory flavor of the meat.
• 3 tablespoons water
• 2 tablespoons brown sugar
• ¼ teaspoon ground cinnamon
• 3 to 4 tablespoons rice wine or cider vinegar"
• 1 ½ to 2 tablespoons granulated sugar
• 4 large, juicy pears, preferably Anjou or Comice
• ½ to 1 cup chopped flat-leaved parsley
1. Place the water, brown sugar, cinnamon, and the smaller amounts of vinegar and granulated sugar in a saucepan. Cover and cook over high heat until the sugars dissolve.
2. Quarter and core the pears and add them to the syrup. Reduce the heat and simmer about 10 minutes, or until the fruit is soft.
3. Place the smaller quantity of parsley in a blender container, add the pears and syrup, then puree. Adjust the seasoning with more vinegar, sugar, and/or parsley. Swirl to mix.
4. Transfer the salsa to a glass container, cover and store in the refrigerator for as long as three days. Serve cold or lukewarm.
Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.
