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Prep 5min
Total3hr0min
Servings25
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Ingredients
1
fresh pineapple
Food coloring and water, if tinting is desired
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Steps
1
Slice off the top of the pineapple with a large sharp knife. (I leave the bottom on because it makes the slippery pineapple easier to handle.)
2
Cut off the rind lengthwise in strips. With a paring knife or measuring spoon, pop out any of the little eyes or seeds that remain. Don't worry about dinging the pineapple, the indentations will give your flowers lacy edges.
3
Slice the pineapple very thinly - the slices should be almost translucent. Pat them dry with a paper towel.
4
If you're tinting the slices, you'll need about 15 drops of food color to a cup of water for each color. In addition to the plain (which come out a light yellow color) I did a deeper yellow, a pink, and an orange. Allow to soak for an hour. I let my colored slices soak while the plain slices were in the oven.
5
Lay the slices out on baking sheets lined with a silicone baking mat or parchment paper. Bake at 225° F for about 30 minutes. Remove from the oven and flip the slices over and pop them back in the oven for another 30 minutes. You'll probably have to do this several times - timing will vary, depending on the thickness of the slices, but this is a good starting point.
6
Once the slices are shrunken and almost completed dried out, transfer them to paper cups (or muffin tins if you have enough) so that the edges curve upward in the shape of a flower. Let the flowers sit overnight in order to retain their curvy petaled shape.
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No nutrition information available for this recipe
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