1/4 cup honey

4 teaspoons water

1 sprig of rosemary

1/4 cup sliced almonds, toasted 

1  (10-ounce) brie round

baguette to serve 

In a small saucepan over low heat, stir together honey, rosemary and water. Stir occasionally, until fragrant, about 10-15 minutes. Using a fine mesh strainer, strain honey into bowl, discard rosemary. 

Trim rind from top of brie round, leaving a 1/2-inch border on tops. Place brie on a baking sheet. Drizzle with honey mixture and bake at 350° for 8 minutes. Serve immediately with baguette slices.

For Simple Syrup

1 cup water

1 cup sugar

1 star anise

1 cinnamon stick

Strips of zest from 2 oranges

For Punch Base

3 cups fresh pink grapefruit juice

2 cups fresh blood orange juice

1 bottle Prosecco 

Orange slices, for garnish

Star anise and cinnamon stick, for garnish

Make Syrup

In a small saucepan bring all ingredients to a boil. Reduce heat, and simmer 10-15 minutes. Remove from heat and let cool completely. Using a fine mesh strainer, strain syrup into a bowl; discard solids. 

Make Punch

In a large glass pitcher, combine the simple syrup, grapefruit juice, blood orange juice. Stir well and refrigerate until chilled, about 1 hour. Before serving, pour in the prosecco. Serve in the punch bowl and garnish with orange slices, star anise and cinnamon stick.