I can never resist a challenge... I found a link (in Chinese) to make pineapple flowers. Now, with a new search, I find a Martha Stewart link, so that's probably the best one to connect with.
First of all, on a random side note, do you know how to pick a ripe pineapple?
My mother has this magical combination in her mind that consists of color, smell, and weight.
Hold on to the pineapple.
Pull a leaf.
If you can remove it (with only a little resistance), it's ripe.
If you have to use effort, or grunt while pulling it, leave it be...it's not ready!
However, I thought it'd be nice so I could eat any cut offs and cast asides.
Plus, who doesn't love a great pineapple?!
To remove those brown spots and seeds, you can just dig them out with the end of a veggie peeler, or a knife.
Or you can just keep cutting, like I did.
Be lazy. Embrace it!
Thinly slice the pineapple into even slices. You should be able to see through the pineapple slice, or at least it should be a little translucent.
I'm not so great at that. If I had a steadier hand, or maybe even an electric knife, I could have gotten there.
Didn't bother me, though.
Lay out parchment paper on two cookie sheets.
Then, spread out your pineapple slices and put them into the oven, preheated to 225 degrees.
Every 35-45 minutes, you'll need to turn over the pineapple.
Thin slices may only need to be turned once.
I wait until they have a nice golden hue to the edges, and they had that almost rubbery consistency of dried fruit.
If they still looked juicy, I just kept turning them and putting them back in.
From here, you have two options.
You can leave them in muffin pans to help them curl up, or you can throw those muffin pans back into the oven for one final curing session.
I really wanted a color that was more orange. I wasn't concerned about anyone eating the garnish, so if it was overly "done," that didn't bother me too much. I was in it for the color.
I then stacked them in a quart sized zip lock bag and left them in the fridge for two days until I needed them.
Not a terribly tricky process, just one that took a few hours longer than I had originally anticipated. If only I could slice them all thinly and evenly!
Oh, and one lady did eat the garnish. Multiple times. So it must have still been good!
|One of my flowers, on top of a sliced brie wheel.|
|Two more, on the edge of another appetizer platter|