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.