Soaked Raisins over Brie

1 bottle David Coffaro Late Harvest Viognier
1/4 cup Granulated Sugar
pinch of Sea Salt
1 Vanilla Bean split in half
2 Lg Sprigs Rosemary
1 cup Golden Raisins
2 wheels Brie Cheese (16 oz ea) parchment paper. You
Fresh Herbs to garnish

In a medium saucepan, combine the wine, sugar, and salt. Bring to a simmer over medium-high heat until the sugar is dissolved. Reduce heat to medium and simmer for 15 minutes. Turn off the heat.

Scrape the insides of the vanilla bean and add all to the liquid & add the raisins. Let steep uncovered for at least 2 hours at room temperature.

Preheat oven to 350° F. Line a rimmed baking sheet with parchment paper.

Remove the raisins and put them into a bowl with a lid. Bring the liquid back to a slow boil. Reduce to about 1/3 cup, or until the syrup turns a deep golden color, 15 minutes or so, overseeing it so it does not burn or foam up. Discard the vanilla.

Pour the syrup over the plumped raisins; set aside.

Place the cheese rounds on the baking sheet and prick all over the top with a fork. Scoop a heaping 1/2 cup of the raisins and syrup over each round. Add a sprig of rosemary to each. Slide into a preheated oven and bake for 15 minutes or until cheese is warm and soft. Using a wide spatula, lift the cheese to a serving platter & add fresh herbs as garnish.

Serve with slices of apple, rosemary crackers, or crusty bread.