Dried Pineapple Flowers Food
HOW TO MAKE A DRIED PINEAPPLE FLOWER GARNISH
Paper-thin pineapple slices, oven-dried into yellow-flower perfection. Decorate your next cake with these cuties and cue the oohs and aahs!
Provided by Kare for Kitchen Treaty
Time 1h55m
Number Of Ingredients 1
Steps:
- Preheat oven to 225 degrees Fahrenheit. Line a large baking sheet or two with parchment paper.
- Cut off the top and the bottom of the pineapple. Trim off the peel - just a thin layer, leaving the eyes.
- Grab a carrot peeler or a paring knife, and using the end of the peeler or the tip of the knife, cut out all of the little "eyes" on the pineapple.
- With a sharp knife, cut paper-thin slices of pineapple - as thin as you can. If you can see your knife through the slice of pineapple while cutting, you're doing it right! *This step is crucial. If your layers are too thick, your pineapples won't dry properly and you'll end up with soggy, sad flower attempts.
- Place slices on a layer of paper towels and blot the tops with more paper towels, extracting as much juice as possible.
- Lay the pineapple slices in a single layer on the parchment. They can be close to one another, but not touching or overlapping.
- Cook for 30 minutes and turn over. Cook for another 30 minutes. Check the pineapple slices - they're done when they're dry and the center may be a smidge tacky, but not damp at all. If they're not there yet, keep baking them, flipping every 15 minutes, until they're dry.
- Remove the pineapple flowers from the oven and carefully place them in a muffin tin. Once they cool, they'll retain that flower shape.
- To store, keep your pineapple slices on a wire rack or in the muffin cups (as long as plenty of air can circulate) at room temperature for up to 3 days before serving. Don't place them in an airtight container or refrigerate them - they need air circulation to retain their shape and stay nice and dry.
- Arrange on cupcakes or cake however you like!
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HOW TO MAKE PINEAPPLE FLOWERS - SOUTHERN LIVING
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Author Pam LolleyTotal Time 2 hrs
- Preheat oven to 225°F. Cut the top off of pineapple. Using a very sharp knife, remove the rind (you will slice very close to the fruit leaving the eyes/seeds). Using a 1/8 teaspoon measure, scoop out the eyes (you will have little round holes all over the pineapple). Lay pineapple on its side; slice very thin (about 1/8-inch thick) slices. Blot slices dry with paper towels.
- Place slices on parchment paper-lined baking sheets. Bake in preheated oven for 30 minutes. Carefully turn slices over, and bake 30 more minutes. Continue to bake in 15-minute increments, turning each time, until slices are dried and beginning to turn golden brown around edges (watch very carefully to prevent over-browning).
- Remove slices that are done, and place flowers in a 12-cup muffin pan, gently shaping petals so they curve upward. Let dry 8 hours or overnight.
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