SUMMER'S END TREAT: CANDIED RASPBERRIES

The devil's in the details, right? Most often, I act on big picture ideas and throw myself head first into projects, culinary and otherwise. But every once and awhile, I am able to remember to look out for the tiny, iddy biddy, sparkling and special things that make a dish (or a moment for that matter) truly special. Candied raspberries are just that. They are a tiny measure with a bold impact.



I first started to candy small things such as violets and small fruits after an early Martha Stewart covered the technique in one of her "Good Things" sections. To behold a menagerie of sugar-encrusted sweets on the glossy pages was akin to the magic of tooth fairies, Hans Christen Andersen story magic, princess dowries and other sugar-plum dotted dreams I had on my mind at 11 years old. So I set to work -- and I still do on occasion. When life hands you lemons, make some sparkling raspberries.

To Make Any Sugared Fruit, You'll Need:

- an egg white, beaten
- sanding/pearl sugar (like this)
- small paint brush
- parchment paper

Instructions:
Lightly brush washed and dry fruit, such as small apples, grapes or raspberries, with a light coating of egg white. Gently roll in a pile of sanding sugar. Place on a parchment-paper lined pan and let dry out for about an hour. Serve immediately atop a cake or alongside an afternoon cup of tea.