From time to time I have to make a special effort to make something for my lovely mother, she cannot eat dark chocolate, peanuts, milk chocolate and many more things beside. I have a predilection for these forbidden fruits, so a lot of what I make that she does not get to try. A little white chocolate is permitted so White Chocolate Pineapple Crisps
So the top and bottom of it is… this one’s for her!
As I was developing this recipe I was shocked, a whole juicy pineapple does not result in much dried fruit, obviously things shrink as they dry out, but the result is a crisp disc of zingy, strong pineapple flavour.
To make my White Chocolate Pineapple Crisps you will need
- A fresh ripe Pineapple
- White Chocolate
Slice the pineapple thinly, no need to remove the skin.
Stack up 3 slices of Pineapple, using a 4cm cutter stamp out discs. I left the bottom disk in place, using it like a cutting mat – making cutting through the fibrous fruit cleaner and easier.
Lay out a single layer on 2 lined Swiss roll tins.
Set oven to 80C/70Fan/175F/ Gas Half-to-Quarter. Dry out for 2-3 hours, you want them to be crisp but not coloured. They may be a little soft when you take them out of the oven – leave them to cool on the tray and they will finish crisping up.
Keep the resulting crisps in an airtight container; a silica sachet would be a brilliant addition. Silica sachets are those things you get in a pack of pills – to keep them dry, after your efforts you don’t want your crisps going chewy.