Baking/ Dessert/ Fruit/ Recipes/ Vegan/ Vegetarian

Pineapple Flowers

I learned this technique from a friend a while back as a topping for hummingbird cupcakes. Today I used them as a topper for chocolate cream puffs for a brunch get-together. Absolutely lovely, and baby approved!

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Ingredients

1 pineapple

Instructions

1

Skin the pineapple the Asian style (thinly slice away the skin, and diagonally remove the seeds/eyes)

2

Slice the cleaned pineapple super thin (1/8"),

3

Lay slices on a silpat or parchment lined baking sheet in the oven at the lowest setting,

4

Flip the slices every 30 minutes,

5

Once they are dry enough to handle without collapsing, place the slices directly on the oven racks, to dehydrate faster,

6

Once the slices are dry but still pliable (not rubbery - this took me about 2.5 hrs total), place them inside cupcake tins to cool and give them the curled shape,

7

Use immediately