Preheat the oven to 400 degrees.

Pour ⅓ cup of Vin Santo or Sauterene into a measuring cup.

Add in the golden raisins and the dark raisins.

Place the measuring cup in the microwave and cook for 30 seconds

Drain the raisins. Save the wine, you'll be using it in a minute.

In a large bowl mix the chestnut flour, salt, and sugar.

Add in 1 cup of water...and the reserved raisin soaking liquid...aka wine.

Whisk everything together well, and set aside.

Add the pine nuts to the bowl of drained raisins.

Zest ½ orange into the bowl. Add in the chopped rosemary if you are using it.

When the oven is up to 400 degrees, pour 3 Tbs of olive oil into a 10 inch cast iron pan.

Pop the oiled pan into the 400 degree oven for 5 minutes.

After 5 minutes take it out and pour the batter into the hot cast iron pan.

Swirl the pan around so the oil is evenly distributed.

Scatter the raisins, pine nuts, orange zest, and rosemary on top of the batter.

Pop the whole thing into the oven for about 15 minutes. When it's firm and the surface is lightly cracked, it's done.