- 1 pint large raspberries
- 2 medium red bell peppers (to produce 5 ounces of juice)
- 2 tablespoons + 1 teaspoon sugar
- 1/2 teaspoon agar-agar powder (at health food stores; can substitute 1 teaspoon powdered gelatin)
- a pinch of salt
- 1/2 cup + 1 tablespoon sugar
- 3 ounces water
- 1 teaspoon coarsely ground grains of paradise (at Middle Eastern markets; can substitute black pepper)
- 1 tablespoon light corn syrup
- Wash the raspberries; dry on paper towels.
- Put cleaned and gutted red peppers through a juicer, or rough chop and put into a food processor. Blend to a purée and strain.
- In a small saucepan, combine the juice, sugar, salt, and the agar-agar and bring to a boil. (If using gelatin, bring the juice to a boil; combine sugar, salt, and gelatin in a small bowl and add the juice; stir until gelatin is completely dissolved.) Transfer to a small bowl and let cool to room temperature.
- Line a tray with a sheet of bubble wrap and prop the berries, hollow side up, between the bubbles.
- Use a small spoon to fill the cavity of each berry with the juice mixture (you will have extra). Refrigerate until set (at least 30 minutes).
- Combine the sugar, water, grains of paradise (or black pepper), and corn syrup in a small saucepan; bring to a simmer. Once the sugar has dissolved, transfer the mixture to a small bowl and let cool to room temperature.
- When ready to serve, toss each raspberry in a few drops of the syrup to coat evenly.