½ -¾ cup of granulated or sanding sugar, for coating raspberries
Make a simple syrup: In a small glass bowl or measuring cup, combine water and sugar.
Heat in microwave until water is boiling. Stir until sugar is completely dissolved.Cool to room temperature.
Wash and dry raspberries. Pour ½ to ¾ cup of sugar into a shallow bowl. Gently toss raspberries in the simple syrup. Then roll raspberries in the sugar and shake them gently to remove excess sugar. Remove raspberries to a plate and let them dry for about 30 minutes.
Preheat oven to 350 degrees.
Place Brie wheel on a baking sheet lined with parchment paper.
Score the top rind of the Brie wheel and top with jam.
Bake for 8-10 minutes, until cheese is softened but not melting out of the rind.
Place on a serving dish and top with sugared raspberries. Serve with crostini or crackers.