Recipe courtesy of Michael Chiarello
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 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
Pazzo Marinade:
  • 6 tablespoons balsamic vinegar
  • 1/2 cup superfine sugar
  • Pinch gray salt
  • Pinch freshly ground black pepper

Directions

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.

Pazzo Marinade:

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. 

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