Harvest Pazzo

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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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

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:

Yield: 4 servings
  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.