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Dried Pineapple Flowers

Recipe information

  • Yield

    Makes about 2 dozen

Ingredients

2 large or 4 small pineapples

Preparation

  1. Step 1

    Preheat the oven to 225°F. Line 2 baking sheets with Silpats (French nonstick baking mats) or parchment paper.

    Step 2

    Peel the pineapples. Using a small melon baller, remove and discard the eyes. Slice the pineapple very thinly; place the slices on the baking sheets. Cook until the tops look dried, about 30 minutes. Flip the slices; cook until completely dried, 25 to 30 minutes more. Cool on a wire rack. Refrigerate in an airtight container up to 3 days.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsFruit DessertDessertPineappleFruitSnackNut FreeVeganVegetarianDairy FreeGluten FreeMake AheadRoastCookbooks
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