Dried Pineapple Flowers
Made of oven-dried pineapple, these edible embellishments add crunch and color to our Hummingbird Cake.
- Yield: Makes about 2 dozen
Photography: Alan Benson
Source: Martha Stewart Living, June 2003
- 2 large or 4 small pineapples
Preheat oven to 225 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper.
Peel pineapples. Using a small melon baller, remove and discard "eyes." Slice pineapple very thinly; place slices on baking sheets. Cook until tops look dried, about 30 minutes. Flip slices; cook until completely dried, 25 to 30 minutes more. Cool on a wire rack. Refrigerate in an airtight container up to 3 days.