Pineapple Flower Garnish

 

Sorry about the horrendous grainy quality… serves me right for trying to take a picture indoors with no flash and poor lighting.

So. I’m sure a number of you are Pinteresting People, and more than likely you recognize these pineapple flowers.  I did try to find a pin to the original source, but it’s NOT easy to do, peeps***. So, if by some miracle the person who originally blogged this idea is reading this – I WANT to give you credit. I don’t know who you are, but you are awesome.

Okay, so here’s what you do:

Preheat your over to 225F.

Take a ripe pineapple, and peel it. Some people find this process baffling, but really it’s Not Hard. Lop off the pineapple’s head and bottom, then using a Big Sharp Knife, slice down the sides to remove the peel. Use a tiny melon baller or potato-eye remover thingy to take out the eyes and seeds that are probably remaining. This may seem a bit fussy, but it actually helps the flowers to have the tattered petal look in the end.

Then take your Big Sharp Knife and slice the pineapple, core and all, cross-wise as thin as you possibly can. I got something like 26 good full slices from one pineapple.

Place the slices on a baking sheet lined with parchment paper. Parchment is not optional here, without it the pineapple with dry on and stick to the pan.

If you manage to really get the slices thin enough, you should be able to bake these for 1 hour, turning after 30 minutes. You want them dried out but still slightly gummy; the edges should be browned. If, however, you end up with slices rather thicker than paper, you will probably want to turn them every 20 minutes or so for a couple of hours to get them dehydrated enough to work. The idea is that they should not be juicy any more, so that they will hold their shape after cooling.

When you’ve reaches a satisfactory stage of dehydration, take each slice and sort of pinch the center/core to begin forming the cupped flower. In the example I used, they then simply placed the slices in muffin tins to cool, but it found this to give the flower to wide a space to spread over, they would not cup as deeply as I liked. So, still using the muffin tins, I would tuck the center of the flower down into the corner of the tin… so one ‘side’ of the flower was flat on the bottom and the other was going up the side of the tin. Um. Got that? Some of them flopped over a bit, but it was okay, it gave them a natural fluttering look like cosmos or something.

These I also made a day ahead, covered with a towel and left in the tins overnight. They did absorb some of the humidity the next day, so I definitely wouldn’t make them more than one day ahead of time.

 

*** Okay. Apparently this is a Martha Stewart Idea. This should not surprise me. Do with that what you will.

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