13 October 2011

Recipe: Asian Pear and Kiwi Salsa

Featured at the 2004 Epcot International Food and Wine Festival this salsa was served with lamb chops.

Stacey Siegal
Recipe
2 small Asian pears, cored and diced
3 large kiwis, peeled and diced
6 tbsp dried cranberries
1 shallot, minced
¼ cup chives, chopped
1 tbsp sherry vinegar
2 tbsp fresh lemon juice
3 tbsp Orange Blossom Honey
2 tbsp fresh mint, chopped
2 tbsp fresh cilantro, chopped
1 tbsp fresh basil, chopped
Kosher salt and freshly ground black pepper, to taste.
  1. Combine pears, kiwis, cranberries, shallot, chives, sherry vinegar, and lemon juice in a medium bowl. Add 2 tablespoons honey (hold 1 tablespoon in reserve), mint, cilantro, and basil. Season to taste with kosher salt and black pepper. Let stand, tossing occasionally. 
  2. Preheat broiler. 
  3. Brush chops lightly on both sides with the remaining 1 tablespoon honey; sprinkle with salt and pepper. Broil chops until cooked to desired temperature, about 5 minutes per side for medium-rare. 
  4. Transfer 2 1-inch thick lamb chops to each plate. Spoon salsa alongside and serve.

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