This recipe was scaled and adapted from a recipe found on www.befreeforme.com. This recipe serves two people.
2 teaspoons pine nuts
1/2 cup white wine
1/4 cup diced dried apricots (Be sure they are gluten free)
1 ripe pear cut into 1/2 inch pieces
1 teaspoon lemon zest from an organic lemon
1 teaspoon fresh rosemary, chopped very fine
Toast pine nuts and let cool.
In saucepan over high heat combine wine and apricots, brind to a boil, reduce heat to low, cover and cook for 8-10 minutes. Remove apricots from saucepan to a large bowl.
Core and cut the per into 1/2 inch chunks and plac in second bowl. Add the lemon juice and zest. Toss.
Add the pear mixture to the wine and cook over med-low heat, simmering for about 8 minutes. Add the apricots to the pear mixture, stir in the pine nuts and add the rosemary. Salt and pepper to taset. Cover an Refrigerate.
Smother your grilled chicken with the chilled salsa.