Food Network: Harvest Pazzo

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Harvest Pazzo
Recipe courtesy Michael Chiarello

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

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

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.

Yield: 4 servings