Harvest Pazzo

  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)

Another recipe

Switch theme