Dried Pineapple Flowers

  • Yield: Makes about 2 dozen

Source: Martha Stewart Living, June 2003

Ingredients

  • 2 large or 4 small pineapples, peeled

Directions

  1. Preheat oven to 225 degrees. Line two baking sheets with nonstick baking mats or parchment paper.

  2. Using a small melon baller, remove and discard pineapple "eyes." Using a sharp knife, cut pineapple crosswise into very thin slices. Transfer slices to baking sheets. Bake until tops look dried, about 30 minutes. Flip slices; bake until completely dried, 25 to 30 minutes more. Pinch center of each pineapple slice to shape into a cone, and let cool in a clean egg carton to form flowers. Refrigerate in an airtight container up to 3 days.

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