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50 (makes approx 50 wreaths)
Time to make:
2 hrs (Cooking time: 120 mins)
$0.10 per serve
(at time of publication)
Full ingredients list:
You’ll need a 25cm-round cutter
1 x small sweet pineapple (about 1.2 kg), trimmed, peeled
2 red apples (royal gala or pink lady)
60g good-quality white chocolate, melted
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 120°C. Line 4 baking trays with baking paper.
Step 2Use a sharp knife to cut away the ‘eyes’ of the pineapple. Cut pineapple into very thin slices (about 2–3mm thick). Cut a 2cm-round hole where the core is; discard. Lay slices in a single layer on 2 of the prepared trays.
Step 3Cut apple into very thin slices (about 2–3mm thick); leave on skins. Cut a 2cm-round hole where the core is; discard. Use scissors to make about 6 cuts in the apple slices on the inside ring. (This creates a decorative edge when baked.) Lay apple slices in a single layer on the other 2 prepared trays.
Step 4Bake fruit for 1 hour. Carefully turn over fruit and bake the apple slices for a further 15–20 minutes and the pineapple for a further 45–60 minutes, or until almost dried. Remove trays from oven, let fruit cool completely.
Step 5Lift the fruit slices from the tray and place on clean, lined trays. Place the melted chocolate into a plastic icing bag and drizzle over the pineapple. Leave to set. Tie wreaths with ribbon and use as edible Christmas decorations.
Cooking time will vary with ovens and the thickness of the fruit slices.
To stop the fruit wreaths sticking to each other, store the them between sheets of non-stick baking paper in an airtight container. They will keep for up to 3 weeks.
About this recipe
First published: December 2015