Ron Wilson

Ron Wilson

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Rita - Simple Elegant Holiday Dessert


I like to scrape out seeds from the vanilla bean and add those to the liquid along with the bean.


·1-1/2 cups water

·1 cup Chardonnay or Riesling wine

·1/3 cup sugar

·1 vanilla bean, pounded flat and then split open and cut in half

·1 cup golden raisins


1.Combine water, wine and sugar. Bring to simmer and simmer 5 minutes.

2.Remove from heat, add vanilla bean and raisins. Let steep 12 hours or so.

3.Drain raisins, reserve liquid. Discard bean.

4.Return liquid to pan and bring to boil. You’ll have about 1-1/4 cups. Reduce to 1/3 cup. The sauce will be deep amber. Stir in raisins,

5.Store in refrigerator up to a month, and bring to room temperature before using.

To serve:

Place a wedge of Brie on a cracker or small toasted baguette, top with raisins.

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