Brie with Honey Grape Syrup

Combine sugar, honey, vinegar, rosemary, and 1/4 cup water in a small saucepan. Stir over low heat, without boiling, until sugar is dissolved. Bring to a boil. Boil, without stirring, for about 7 minutes, or until mixture coats the back of a metal spoon and is the consistency of warm honey. Remove from heat. Discard rosemary. 

Add grapes, dates, and walnuts to the pan. Gently shake the pan to coat in syrup (stirring may cause it to crystallise). Stand for 5 minutes. 

Place brie on an oven tray lined with baking paper. Using a small sharp knife, make shallow cuts into the rind, about 1cm apart, in a diamond pattern. Spray with olive oil. Cook in a moderate oven (180C) for about 10 minutes, or until warm. 

Transfer brie onto a heatproof serving plate. Pour over some of the hot syrup. Serve with extra walnuts, toasted baguette slices, and figs. Garnish with extra rosemary. Serve with remaining hot syrup.