Harvest Pazzo

Directions

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