Dehydrated Pineapple

• 1 pineapple
• 1:1 stock sugar syrup (see p.327) – for brushing

Top and tail the ends of the pineapple and remove the skin. Place the pineapple on the gravity slicer with the length side parallel to the blade. Cut 8 slices on setting 1.5. Brush with the sugar syrup and dehydrate at 54°C for 24 hours, and store in an airtight container.