Tuesday, August 12, 2008

Easter Baked Pineapple

When I was young, my Mother always made a ham for Easter that was covered with cloves and pineapple rings. The pineapple was always my favorite part of the meal. This recipe reproduces the flavor of the baked pineapple without the meat.

1 Whole Ripe Pineapple, skinned and cored.

1 Tbsp Brown Sugar

1 Tsp Bacon Salt

1/2 Tsp Ground Cloves

Spray a sheet pan with cooking oil and set aside. Heat oven to 350.

Slice the whole pineapple into 1/2 inch slices and cut each in half to create a crescent. Arrange slices on a sheet pan. Mix sugar, cloves and bacon salt together and then sprinkle a tiny bit over each slice.

Bake the pineapple at 350 for 60 minutes or until slightly browned. Turn the pineapple over every 10 minutes.

After baking, arrange the slices in a food dehydrator and dry on regular setting for 6-8 hours or until very leathery. Store in the fridge until eaten.

Eat these slices as is for snacks or chop them up and use them in recipes calling for dried fruit.


1 comment:

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