Dried Pineapple Flowers Recipes

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.

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!

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).

Steps:

• Preheat oven to 225°F. Line two baking sheets with nonstick baking mats or parchment paper. Using a small melon baller, remove and discard pineapple "eyes." Use a sharp knife to cut pineapple crosswise into very thin slices. Place slices on baking sheets. Bake until tops look dried, about 30 minutes. Flip slices; bake until completely dried, 25 to 30 minutes more (or longer, depending on their thickness). Pinch center of each pineapple slice to shape into a cone; let cool in a clean muffin tin to form flower shown on page 223. Once cool, flowers can be stored (stacked) up to 3 days at room temperature in an airtight container.