I apologize for the long absence. It seems like I fall in and out of the kitchen very regularly depending on my many moods and pursuits. I have always wanted to try to make pineapple flowers and when I finally found a fresh pineapple at the grocers’ I knew it was time.
The idea first presented itself to me on Pinterest. It was extremely easy to make but a little time consuming due to the lengthy baking time – I am the impatient sort so that makes everything hard. I popped it onto a carrot cupcake with cream cheese icing but you can use them on whatever you like. The sky is the limit!
Preheat your oven to 100 Celcius (fan forced).
Remove the skin from a pineapple and use a melon baller to remove the eyes.
Slice as thinly as possible and pop the slices into muffin trays.
Bake in oven for 1-2 hours or until dry and crisp. Waiting is the hardest part!
Diagram can be found here.