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Recipe courtesy of Michael Chiarello

Show: Easy Entertaining with Michael Chiarello

Episode: A Little Night Music

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Total:: 25 min
Prep:: 10 min
Cook:: 15 min

Yield:: 4 servings

Level:: Easy

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

Pazzo Marinade:

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

Directions

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:

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.

My Private Notes

Name: Harvest Pazzo
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: italian
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; 6 tablespoons balsamic vinegar; 1/2 cup superfine sugar; Pinch gray salt; Pinch freshly ground black pepper