FOR THE ALMONDS:

1. Preheat the oven to 375 degrees F. Stir together the almonds, rosemary, honey, olive oil, cayenne, sea salt, and pepper. Lay the almonds in one even layer on a parchment-lined baking sheet. Bake until evenly roasted, about 18 minutes, stirring once or twice to avoid burning. Can be made ahead of time.

FOR THE GRAPES:

1. Preheat the oven to 375 degrees F. Toss the grapes, oil, vinegar, thyme, rosemary, sea salt, and pepper together. Place the grapes in a greased baking dish.
2. Bake until the grapes begin to burst and juices are thick and syrup-like, about 20-25 minutes.
3. Let the grapes cool slightly and serve warm or at room temperature.

FOR THE JAM:

1. Roughly mash the raspberries and combine with the wine, sugar, and vanilla bean in a small sauce pot. Bring the mixture to a simmer over medium heat.
2. Allow the jam to steadily simmer (but be careful not to boil over) until thickened, about 25 minutes. The jam should be gelled and coat the back of a wooden spoon.
3. Let the jam cool and discard the vanilla bean. You can strain the jam if you’d like to remove the seeds, but it’s not necessary.