Harvest Pazzo (Michael Chiarello) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 |
Directions:
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.
2. Pazzo Marinade:
3. 6 tablespoons balsamic vinegar
4. 1/2 cup superfine sugar
5. Pinch gray salt
6. Pinch freshly ground black pepper
7. 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.
8. Yield: 4 servings
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