- Preheat oven to 100C fan-forced. Line two baking sheets with baking paper.
- Using a knife, take the skin off the pineapple. Using a small melon baller, remove and discard “eyes.” Slice pineapple very thinly. Try to absorb as much moisture of the pineapple slice with a paper towel, and place slices on baking sheets.
- Cook until tops look dried, about 30 minutes.
- Flip slices; cook until completely dried, approximately 30 minutes more. Place the dried slices into the cups of a muffin tin whilst still warm to create the shape of your pineapple flowers.
- Cool completely before removing.
Pineapple Flowers
Recipe by Iron Chef Shellie
These pineapple flowers will make the perfect edible decoration for any cake, slice or dessert.
Ingredients
- 1 large pineapple
