Food Network: Harvest Pazzo

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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