Food & Cooking Recipes Dessert & Treats Recipes Dried Pineapple Flowers 4.0 (5) 19 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Alan Benson Yield: 2 dozen Made of oven-dried pineapple, these edible embellishments add crunch and color to our Hummingbird Cake. Ingredients 2 large or 4 small pineapples Directions 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. Cook's Notes The thinner you cut the slices, the faster they dry -- and the brighter the yellow. 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. Rate it Print