Preparation:

Blanch the tomatoes in a medium saucepan with boiling water for one minute. Rinse them under cold running water to cool, and slip the skins off. Cut the tomatoes in half and scoop out the seeds. Slice them into one-quarter inch julienne strips.

In a medium bowl, toss the diced pears with the lemon juice. Add the tomatoes, scallions, and jalapeños. Mix well.

In another bowl, whisk together the vinegar and honey. Drizzle over the pear mixture and toss to coat. Serve with a slotted spool to allow most of the juice to drain off.

Serve the fritters with salsa on the side.

Servings:
Source: Judith E. Thomas
Submitted by: Recipe Group Member
Date: Mar 10, 1997

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