In a medium saucepan, heat the butter over medium-high heat. Sauté the Jalapeño pepper and shallots in butter for 1 or 2 minutes, until they are tender. Season with salt and pepper to taste. Add the raspberry jam and wine, and mix until the jam is dissolved and the liquid is homogeneous. Remove from heat and gently stir in the green onions and small fruits. Let cool.
Preheat the barbecue to medium-high (230°C).
Place the Brie slices on the plank. Generously brush the top of the cheese with the small fruit mixture.
Place the plank on the barbecue and close the lid. Cook for 5 minutes. The wood should become hot and start to crack. If the wood catches fire, spray with water from a spray bottle.
Gently lift the lid and check the cheese. It is ready when the edges are lifted and the top of the cheese is golden brown. Be careful not to crack the crust, as all the liquid cream inside will spill onto the plank and into the fire.
Remove the cheese and plank from the barbecue. Serve with slices of baguette and/or crackers, and have a large quantity of paper towels on hand!