Dried Pineapple Rounds Food
DRIED PINEAPPLE FLOWERS
Made of oven-dried pineapple, these edible embellishments add crunch and color to our Hummingbird Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 dozen
Number Of Ingredients 1
Steps:
- 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.
DRIED PINEAPPLE ROUNDS
Adapted from Anne Quatrano's "Summerland: Recipes for Celebrating with Southern Hospitality" (Rizzoli). Martha made this recipe in episode 705 of Martha Bakes.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 1h25m
Yield Makes about 30 rounds
Number Of Ingredients 1
Steps:
- Preheat oven to 225 degrees. Place pineapple rounds in a single layer on baking sheets lined with nonstick baking mats or parchment.
- Bake, flipping once halfway through, until darkened slightly, edges are curled, and rounds are dry but still pliable, about 1 hour (the time will be determined by how thinly you've sliced the pineapple). Transfer rounds to a wire rack; let cool completely (they will become crisp as they cool).
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