Harvest Pazzo

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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