I know what you are thinking…”No way is that fresh Pineapple” and “it looks just like a flower”. So let me share with you…it’s true, it is fresh pineapple and it does look just like a flower 🙂
I have been so fortunate as I have been teaching cooking classes at the Calabasas Senior Center (50 and older to join). Earlier in the year, the class asked for me to do a “6 Ingredients or Less” demo class, for me, challenging, yet doable.
Like all classes, I like to offer 5 recipes, usually an appetizer, 1 or 2 sides, entree and of course dessert. Let’s just skip to the dessert part as I created an amazing pineapple, coconut sponge cake and decided to try the pineapple flower, just to “WOW” everyone…and yes, this is the “WOW” factor!
To make this recipe for pineapple flowers you must use a fresh pineapple. Remove all the skin of the pineapple, you will be left with the flesh of the pineapple and the “eyes”
Now you must remove all the “eyes” of the pineapple (this is what creates the ends of the flowers and is a must)
Slice your pineapple as thin as you can
Place on parchment or silicone pad (I would recommend the silicone pad as the pineapple will not stick as much on silicone)
Bake at 225 degrees for 30 minutes and flip your pineapple slices (keep doing this until the pineapple is dehydrated and slightly browned
Once they become a little browned on the sides, place in a cupcake tin (this will shape the pineapple flowers
It does not have to look perfect
Cool completely, remove from your cupcake tins and look at what you can create!
Use as a decoration for cakes, cupcakes, pies or anything your heart desires!
I loved the look and taste of the pineapple flowers and it did take me 2+ hours to make this recipe but for the class or to wow your friends, it would make it all worth my/your wild.
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Thank you again ~ Patty Limatola-Tanenbaum