Harvest Pazzo
- 1/2 cup white raisins
- 2 Bosc pears, cored and thinly sliced
- 1 tablespoon lemon juice
- 1/2 pound Concord or Muscat grapes, halved and seeded
- 1/3 cup Pazzo Marinade, recipe follows
- 4 biscotti
- In a small bowl, pour 1 cup of warm water over the raisins and let sit for a few minutes.
- Drain.
- In a medium bowl, toss pears with lemon juice to prevent oxidization.
- Put in separate containers.
- When ready to serve, combine the raisins, grapes, and pears in a large bowl and pour the Pazzo Marinade over them.
- Toss until fruit is fully coated.
- Gently crush the biscotti into 4 serving bowls.
- Spoon fruit on top, reserving the marinade.
- Drizzle with the reserved marinade, and serve immediately.
- 6 tablespoons balsamic vinegar
- 1/2 cup superfine sugar
- Pinch gray salt
- Pinch freshly ground black pepper
- In a bowl, combine ingredients and mix well to incorporate.
- Let stand for 15 minutes.
- When ready to use, stir again to incorporate all the sugar.
- Yield: 4 servings
white raisins, lemon juice, grapes, marinade, biscotti
Taken from www.foodnetwork.com/recipes/michael-chiarello/harvest-pazzo-recipe.html (may not work)