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Cooking with Parsley: Pear Salsa

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<em>Yields 2 ½ cups<br />
</em>
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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.</p>
<p>• 3 tablespoons water<br />
• 2 tablespoons brown sugar<br />
• ¼ teaspoon ground cinnamon<br />
• 3 to 4 tablespoons rice wine or cider ­vinegar”<br />
• 1 ½ to 2 tablespoons granulated sugar<br />
• 4 large, juicy pears, preferably Anjou or Comice<br />
• ½ to 1 cup chopped flat-leaved parsley</p>
<p>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.</p>
<p>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.</p>
<p>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.</p>
<p>4. Transfer the salsa to a glass con­tainer,­ cover and store in the refrigerator for as long as three days. Serve cold or lukewarm.</p>
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<p>
<em>Cornelia Carlson, an inveterate herb gardener, has a Ph.D. in biochemistry. She is the author of</em> The Practically Meatless Gourmet <em>(Berkley, 1996) and a contributor to</em> Nutrition Secrets of the Ancients<em> (Prima, 1996).</em>
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<p>Click here for the original recipe, <a href=”https://www.motherearthliving.com/plant-profile/parsley.aspx”>Cooking with Parsley</a>.</p>

Published on Jul 30, 2009

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