- 1 cup dry white wine
- 1/2 cup dried apricots
- 1 bay leaf
- 2 firm, ripe Bosc pears, cut into 1/2-inch dice
- 3 (1/2-by-2-inch) strips lemon zest, cut into thin slivers (see Tip)
- 1 tablespoon lemon juice
- 1 teaspoon finely chopped fresh rosemary
- Combine wine, apricots and bay leaf in a medium saucepan. Bring to a boil; cover and cook over low heat until the apricots are plumped but not too soft, about 10 minutes, depending on their dryness. Use a slotted spoon to transfer the apricots to a cutting board, leaving the wine in the pan. When cool enough to handle, cut into quarters and transfer to a medium bowl.
- Toss pears with lemon zest and juice in another bowl. Add the pears and zest to the wine in the pan. (If using dried rosemary, add it now.) Return to a simmer and cook, stirring, over medium-low heat, until the juices are reduced and the pears are just tender, 5 to 7 minutes. Add the pear mixture to the apricots; stir in fresh rosemary, if using. Remove the bay leaf; serve the salsa warm, at room temperature or chilled.