It doesn’t have to be summer to enjoy this ice cream treat. For me, homemade hot fudge sauce makes all the difference! In our version, instead of a pineapple sauce, we created a crispy pineapple treat that looks as good as it tastes!
How to Make Pineapple Flowers
Pick a fresh ripe pineapple and cut the top and bottom off (do not core!). Trim the sides and ‘eyes off, then using a straight or serrated knife (whichever is easier for you) cut into 1/8” thick slices. If you are having trouble cutting through the core, then your pineapple is not very ripe.
Using a spoon lightly scrape the edges. This will remove the straight cut edges, and give the flowers a more serrated petal edge.
Gently lay the slices onto a parchment lined baking sheet and bake at 250°F for about 30 minutes, then check to see how dried they are. If they are still wet to touch, continue baking for another 20 minutes then flip them over. Bake for another 20 minutes and check again.
Once completely dry (not crispy, just dry to touch), remove from oven and immediately, but gently, press each into muffin tins. This is what will create the cupped shaped of the flower. Leave them in the muffin tins until they are completely dry.