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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
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
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