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
• 6 tablespoons balsamic vinegar
• 1/2 cup superfine sugar
• Pinch gray salt
• Pinch freshly ground black pepper

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Instructions

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. 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.