Dried Pineapple Flowers - pineapples

Method

• Preheat oven to 225F.
• 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.