Glacéed Golden Berries

This may be the most striking mouthful you have ever placed on a plate of petits fours. Glistening in its glaze, its shiny straw-colored calyx opened back like butterfly wings, each berry is a Faberge jewel—but simple to make, requiring no more labor than a fast dip in hot hard-crack sugar syrup. For variety, coat berries in chocolate or fondant, as is more usual with this fruit.