- Cook Time: 20 minutes plus 6 hours drying (or overnight)
- Prep Time: 30 minutes (plus drying out)
- Effort: easy
- 1 large pineapple
- 150 g caster sugar
- 1 large orange, juice
For the pineapple threads
- 200 g chocolate
1. Line one large, or two smaller baking trays with baking parchment. Slice the top and bottom off the pineapple, then cut off the skin and remove all but the smallest of eyes. Cut into 8 wedges.
2. Cut the tough core from each wedge and discard. Slice each wedge into 8 pieces. Put the prepared pineapple pieces into a wide saucepan, with the sugar and orange juice. Stir over a medium heat, until the sugar has completely dissolved.
3. Bring up to the boil, and then reduce the heat and leave to simmer gently for about 20 minutes. The liquid will reduce to a thin layer of sticky syrup on the base of the pan, and the pineapple will take on a slightly translucent quality.
4. Cool for 10 minutes, then scrape the contents of the pan into the processor, and whiz to a thick purée.
5. Spread the purée out thinly onto the baking sheets, it should be about as thick as a £1 coin. Set the oven to its lowest possible temperature, and then leave it to dry out for a good 6 hours, or better still, overnight. Store in an airtight container.
6. Line a baking tray with non-stick baking parchment. Cut the pineapple into thin strips, about 4mm thick, by 5cm long.
7. Dip the strips into the melted chocolate until half coated, and leave to set on the baking tray. These are delicious served with coffee. Alternatively, these can be served as more of a savoury snack with cheese.
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