Dried Pineapple Flowers
Martha Stewart Living, June 2003
Yield Makes about 2 dozen
- 2 large pineapples or 4 small pineapples
- Preheat oven to 225 degrees. Line baking sheets with Silpats (French nonstick baking mats) or parchment paper.
- Peel pineapples and remove “eyes” using a very tiny melonballer. Cut crosswise into very thin slices and place in a single layer on prepared baking sheets. Bake until tops look dry, about 4 hours. Using tongs, flip slices over and continue to cook until completely dried out, 25 to 30 minutes more. Cool on a wire rack. Store in an airtight container in the refrigerator up to 3 days.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.