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You are here: Home / Baking / PINEAPPLE HIBISCUS FLOWERS

PINEAPPLE HIBISCUS FLOWERS

March 17, 2015 By Lindsey Dickson 1 Comment

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At first glance these beautiful pineapple flowers may seem a bit of a faff to make but they are in fact extremely easy and well worth making for an extra special occasion or even if you are just feeling a little frivolous.

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I have been itching to make these for years but have never found the right cake to display them on.

Recently the perfect opportunity arose when I decided to make a Coconut and White Chocolate Cake for Mothers Day, the tropical combination was a match made in heaven.

They can be used as in picture, piled up as a centrepiece on one large cake or as individual toppers on single cup cakes, which would look equally stunning.

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I dried mine on top of a selection of oil and vinegar bottles, with a piece of baking paper scrunched over the tops. The inside of an egg carton would probably work but I didn’t have one to hand so had to improvise.

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Print
PINEAPPLE HIBISCUS FLOWERS
Author: Lindsey Dickson
Prep time:  20 mins
Cook time:  1 hour
Total time:  1 hour 20 mins
Serves: 12
 
You will need two wire racks (I used cooling trays) set over baking trays. Baking Paper
Ingredients
  • 1 Fresh Pineapple
  • 1 Tablespoon Caster Sugar
  • 1 Tablespoon Water
Instructions
  1. Preheat a low oven to 100c (210f)
  2. Top and tail the pineapple and peel, removing as many of the eyes as you can.
  3. Slice as thinly as you can with a very sharp knife. it doesn't matter if the edges are a bit 'frondy' as this will make the prettiest flowers.
  4. Cut as many slices as you want flowers. This amount of syrup will coat about 12.
  5. Put the water and sugar in a small pan and heat gently until the sugar has melted.
  6. Boil for one minute
  7. Brush the pineapple slices on both sides with the syrup and lay them on a wire tray, laid over a baking sheet.
  8. Put in the oven for approx. one hour until they are turning a lovely golden brown. Leave a little longer if necessary.
  9. Whilst waiting cover the tops of 12 bottles, each with a small square of baking paper.
  10. When the pineapple comes out of the oven, removed each slice, pinch in the middle to make a flower shape and turn upside down to dry over the top of a bottle. (Or egg box, or something else if you can think of an alternative!)
  11. Voila, you have beautiful, edible flowers!
3.2.2929

 

Filed Under: Baking, Cupcakes, Sides

« QUINOA AND LENTIL TERRINE WITH FETA CHEESE AND PESTO
COCONUT AND WHITE CHOCOLATE CAKE »

Comments

  1. Andrea says

    November 1, 2015 at 4:34 am

    I’m going to have a go at these (with the cake) for the office on Tuesday – were having a meeting followed by lunch & I think this for afters. Ive inconsiderately arranged the meeting on Melbourne Cup Day which is quite a big deal her, so this will soften the blow, plus we’ll have a sweep & a glass of bubbly for the race, so all should be forgiven.

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