Dried Pineapple Flowers

By NiteSki

Ingredients

• 2 large or 4 small pineapples
• Martha pinched the center of each pineapple slice to shape into a cone, and let cool in a clean egg carton to form flowers.

Details

Servings 24
Adapted from marthastewart.com

Preparation

Step 1

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.

A dusting of sugar from hot ovens adds a "sparkle" to the flower

Cool on a wire rack. Refrigerate in an airtight container up to 3 days.

Martha Stewart