These are super sweet and pretty. They can be used to decorate cakes or eaten as a snack.
Top and tail the pineapple by slicing off the top and bottom. Then stand it on a cutting board (tuck a dish towel underneath to stop it wobbling) and, using a sharp knife, carefully remove the skin with a downward motion, turning the pineapple as you work around the sides. Then, with a melon bailer or a sharp teaspoon, remove the “eyes” (the brown spiky circles).
Turn the pineapple on its side and slice as thinly as possible: the thinner the slice, the prettier it will look, and the faster it will dry out. Place the slices on a wire rack set over a baking sheet (to enable both sides to dry out).
© 2015 Kerstin Rodgers. All rights reserved.