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

1. In a small bowl, pour 1 cup of warm water over the raisins and let sit for a few minutes.
2. Drain.
3. In a medium bowl, toss pears with lemon juice to prevent oxidization.
4. Put in separate containers.
5. When ready to serve, combine the raisins, grapes, and pears in a large bowl and pour the Pazzo Marinade over them.
6. Toss until fruit is fully coated.
7. Gently crush the biscotti into 4 serving bowls.
8. Spoon fruit on top, reserving the marinade.
9. Drizzle with the reserved marinade, and serve immediately.
10. 6 tablespoons balsamic vinegar
11. 1/2 cup superfine sugar
12. Pinch gray salt
13. Pinch freshly ground black pepper
14. In a bowl, combine ingredients and mix well to incorporate.
15. Let stand for 15 minutes.
16. When ready to use, stir again to incorporate all the sugar.
17. 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)