Harvest Pazzo

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.

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.