Harvest Pazzo
Harvest Pazzo
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 297
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 73
- Dietary Fiber
- 4
- Sugar
- 59
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 82
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 297
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 73
- Dietary Fiber
- 4
- Sugar
- 59
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 82
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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.
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