Iron Chef Wine: Brie with Drunk Raisins

1 1/2 cups water

1 cup Chardonnay

1/4 cup sugar

1 tbsp of vanilla extract

1 cup golden raisins

1 wheel of brie or camembert

1 french baguette

In a medium-size saucepan, combine the water, wine and sugar. Bring to simmer over medium-high heat until the sugar is dissolved, about 5 minutes. Add vanilla extract to the sauce and stir. Add sauce to the raisins in a medium bowl. Let the sauce & raisins cool at room temperature for one hour then refrigerate overnight. I only refrigerated for a couple of hours and while it was still good, I don't think the wine really soaked into the raisins.

Drain the raisins and set aside. KEEP the liquid. Put liquid back in the saucepan and bring to a boil. Reduce to about 1/3 cup, or until it looks like light syrup and is a deep golden color. This should take somewhere around 20 minutes (give or take 10 minutes). Watch carefully so the syrup doesn't burn. If it starts to foam, remove from heat immediately. The syrup will continue to thicken as it cools. Let it cool completely.

Preheat oven to 400 degrees. Slice the French baguette into 1/4 inches pieces. Bake for 8 to 10 minutes or until golden brown or just crispy. I poured a little oil over them, but I don't think you need it.

Heat the Brie at about 300 for 10 minutes. I am guessing here because I did 325 for 15 minutes and it was tooo much. So keep an eye on it. You want it slightly melted, but to still hold it's form. Then just pour the syrup & raisins on top and serve.

(Click here for printable recipe)