January 18, 2019
I’m a huge fan of recipes that make you look like a kick-ass cook but are actually dead easy. This is definitely one of them!
I love those little pineapple flowers. They pimp every cake, cupcake or dessert cream with a sunny spring twist. And it’s not just dead decoration. If you pick a nicely ripe pineapple they taste delicious too!
_ cut off the outer skin of the pineapple and remove the ‘eyes’
_ slice pineapple as thin and even as possible [about 2-3 mm – use a very sharp knife]
_ preheat oven to 100°C [200°F]
_ place the pineapple slices on a baking sheet lined baking tray
_ place in the oven and leave to dry for 60-90 minutes [might be longer if the slices are a little thicker]
_ flip pineapples about half way through
_ prepare a cupcake pan [or little bowls]
_ once pineapple slices are almost dry to the touch [still flexible] transfer into the cupcake moulds to make the edges of the flowers curl up
_ leave pineapple flowers to completely dry in the moulds over night
_ store in an airtight container