Dried Pineapple Flowers
Made of oven-dried pineapple, these edible embellishments add sweetness, crunch, and color to a dessert that's already vibrant. The thinner you cut the slices, the faster they will dry -- and the brighter their yellow will be. When the pineapple core dries, it resembles -- appropriately -- the center of a flower.Now you're ready to put the finishing touches on your Hummingbird Cake.
Photography: Alan Benson
Martha Stewart Living, June 2003
Yield Makes about 2 dozen
- 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.
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