Baked Brie with Chardonnay Raisins Recipe - Food Fanatic

Baked Brie with Chardonnay Raisins Recipe

    12 Servings


  • 1 1/2 cups Water
  • 1 cup Chardonnay Wine
  • 1/4 cup Granulated Sugar, plus 2 tablespoons
  • pinch of Sea Salt
  • 1 Vanilla Bean, split in half vertically
  • 1 cup Golden Raisins
  • 4 wheels Brie Cheese, 8 ounces, or (2) 16 ounce wheels


  1. In a medium saucepan, combine the water, wine, sugar, and salt. Bring to a simmer over medium-high heat until the sugar is dissolved.
  2. Reduce heat to medium and simmer for 5 minutes. Turn off the heat.
  3. Scrape the insides of the vanilla bean into the liquid and add the remaining bean. Add the raisins.
  4. Let steep uncovered for at least 1 hour at room temperature.
  5. Preheat oven to 350° F. Line a baking sheet with parchment paper.
  6. Drain the raisins (saving the liquid) and put them into a jar with a lid. Put the liquid back in the saucepan and bring to a boil.
  7. Reduce to about 1/3 cup, or until the syrup turns a deep golden color, 15 minutes or so, watching it carefully so it doesn't burn. If it starts to foam, remove from heat immediately; remove vanilla bean pod and discard.
  8. Pour the liquid over the plumped raisins; set aside.
  9. Place the cheese rounds on the baking sheet and prick the top with the fork about a dozen times.
  10. Scoop a heaping 1/4 cup of the raisins and syrup over each smaller round (or double it for one large round).
  11. Slide into preheated oven and bake for ~15 minutes or until cheese is warm and soft.
  12. Use a wide spatula to lift the cheese to a serving tray.
  13. Serve with slices of toasted baguette, crackers, or crusty bread for scooping and shmearing.


  • Raisins in syrup can be made in advance. Simply cool to room temperature, then cover and refrigerate until ready to use.
  • You could also heat up the sauce and raisins and spoon them over cheese that you've baked or grilled separately (as opposed to heating it together in the oven).

Baked brie with chardonnay raisins photo
Source: Inspired by and adapted from Round Barn Winery