Peppered Pear-Raspberry Salsa

3 Anjou pears; peeled and cored seeded and chopped, 1/4-inch dice
3 Serrano pepper; minced
1 c Sweet white wine
1/2 c Raspberry vinegar
1 Lime; juiced
1 pt Fresh raspberries; 1/2-inch pieces
1 ts Finely grated fresh ginger
1/2 ts Crushed red pepper flakes

Place pear pieces in a small, deep, preferably glass bowl. Add the chiles, wine, vinegar and lime juice. Cover and refrigerate overnight. Drain and discard the marinade and chile pieces, reserving 2 tablespoons of liquid. Add the raspberries (cut fruit that is too large) to the pears. In a small bowl, mix together the reserved liquid, ginger and pepper flakes. Pour this over the fruit. Stir gently to coat. Serve immediately or cover and refrigerate no more than 2 hours prior to use. This salsa will not keep. Makes about 1+1/2 cups.

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