For the sauce

Combine the raisins and 240ml of the apple juice in a saucepan and bring to a simmer over low heat. Remove from the heat and allow the raisins to plump and soften.When they are soft drain and reserve. Combine the remaining apple juice, the sugar, cinnamon, nutmeg and vanilla bean seeds in a saucepan. Bring to a simmer and reduce by two-thirds. Remove the pan from the heat and stir in the apple brandy and raisins. Serve warm or chilled.