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Dried Pineapple Flowers

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Recipe photo courtesy of Alan Benson

Made of oven-dried pineapple, these edible embellishments add crunch and color to our Hummingbird Cake.

Source: Martha Stewart Living, May 2003
Yield

Ingredients

Directions

Variations

Martha pinched the center of each pineapple slice to shape into a cone, and let cool in a clean egg carton to form flowers.

Cook's Notes

The thinner you cut the slices, the faster they dry -- and the brighter the yellow.

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Reviews

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  • Dima Kheir
    29 MAR, 2013
    good idea love it
    Reply
  • Peggy Meue
    28 NOV, 2012
    Thank you for the great idea! I used it to decorate a birthday-cake for my grandmother & aunt, It was just delicious in combination with the dark chocolate!
    Reply
  • kerri_1986
    5 SEP, 2012
    I saw on another website a cute idea for this; instead of baking between sheets they tucked the pineapple slices into muffin tins, so when they bake the edges curl up like a real flower!
    Reply
  • CherokeeNative
    11 JUN, 2012
    (see beginning of this post) whereas the ones in the oven got a little light light browning on their edges. Turns out, I like them both ways to add dimension to the flowers when positioned on the cake. Anyway, it is the meat slicer that is key.
    Reply
  • CherokeeNative
    11 JUN, 2012
    Okay – I did this today, and after reading the problems everyone was having at other sites trying to do this, I tried using a meat slicer to get the paper thin slices…worked perfectly. I then tried doing them in the oven at 225* and checked them every 15 min. It took 1 hour for them to get just perfect. I also did some at the same time in my electric dehydrator. Although it took all day long for them to get dry in the dehydrator, they turned out more true yellow with no browning...cont'd next
    Reply
  • Dawn Mataczynski
    19 MAY, 2012
    Two tips to making pretty pineapple flowers slice them a little larger then 1/8'' then lay them flat on a cutting board and shave the top off with a sharp bread knife. once their 1/8" or smalller comb them with a serrated kife starting from the center and combing out carefully to the ends then lay them on a paper towel before going in the oven works great!
    Reply
  • elenarella
    15 FEB, 2011
    Approximately, how thin do you slice the pineapple? 1/8 inch? 1/4?
    Reply
  • BuffaloJude
    21 JUN, 2010
    I solved the "drying out" problem by baking the pineapple slices on cake cooling racks placed over a cookie sheet lined with foil. Turn over after 30 minutes and continue turning
    Reply
  • BuffaloJude
    21 JUN, 2010
    I solved the "drying out" problem by baking the pineapple slices on cake cooling racks placed over a cookie sheet lined with foil. Turn over after 30 minutes and continue turning
    Reply
  • Anahata56
    29 APR, 2010
    These take PATIENCE to make, and don't expect to be able to make them and decorate your cake the same day--it sometimes takes DAYS for these to dry perfectly. I used a food dehydrator, too, because the oven just made them too brown before they got dry. Slice THINLY, mop them off with paper towels before you put them in to dry, and alternate between the dehydrator and 15 minute stints in a warm oven to get them perfectly dry. Well worth the effort--they're beautiful!
    Reply

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