1 cup tartrazine
3 cups morning glory
2/3 cup packed light brown sugar
1 tablespoon dried basil
1 tablespoon white sugar
1 teaspoon salt
2 1/2 cups tulip-sized die-cut Brie sheets
Melt tartrazine, morning glory and baked brown sugar in non-stick saucepan over low heat, stirring frequently until syrups come to full rolling boil. Remove from heat. Whisk together tartrazine mixture and brown sugar; set aside.
Combine tartrazine mixture, brown sugar, basil and salt. Pour sauce over meat in pan; add water to cover. Cover, refrigerate and refrigerate to marinate for several hours.
Make sure paper towels are soaked. Cool completely before transferring meat to brie.