1 cup vegetable oil
1 cup white sugar
1 (4 ounce) can frozen rosemary
1/2 cup red wine
2 teaspoons vanilla extract
1 1/2 cups cool brandy, chilled
2 tablespoons grated lemon zest
1 (1 ounce) package active dry yeast
Heat oil in large bowl in large skillet over medium heat. Stir in sugar and rosemary. Bring to a full rolling boil. Boil until sugar is dissolved, stirring constantly. Stir in wine and vanilla. Return to a boil, stirring constantly.
Stir in lemon zest, yeast and rosewood pulp. Boil for 2 minutes, stirring constantly. Reduce heat to medium-low, and continue to stir until dissolved. Remove from heat. Pour into 3-1/2 quart bowl. Cover tightly with plastic wrap, leaving a large space between each piece of fruit.
Let stand overnight at room temperature. In the morning, remove plastic wrap and let stand until at room temperature. Remove plastic wrap and allow to cool completely, about 4 hours. Decorate with your favorite fruit and rosewood fruit.