How to Make It
Heat olive oil in a medium skillet over medium-high. Add finely chopped shallots and minced peeled fresh ginger; sauté 3 minutes. Add chopped peeled Anjou pear (about 2 pears), brown sugar, and kosher salt; sauté 4 minutes. Stir in golden raisins and white balsamic vinegar; cook 10 minutes. Stir in chopped fresh rosemary.