Harvest Pazzo

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
Share This Recipe


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


  1. 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:

  1. 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. 

Pickled Grapes with Jicama and Celery Seed

Schiacciata with Grapes

Grapes with Yogurt Sauce

Cinnamon Pear Stuffed French Toast

Poire Belle Helene

Pear Cobbler with Cranberry Streusel

Raisin Walnut Rosemary Bread

Cherry-Almond Fruitcake