Time to make: 2 hrs 30 mins
( Hands-on time: 30 mins )
Total cost: $ 5.00 / $ 0.10 per serve
(at time of publication)
1 small (about 1.2kg) sweet pineapple, trimmed, peeled
2 red apples (Royal Gala or Pink Lady)
60g good-quality white chocolate, melted
Total fat 0g
Saturated fat 0g
Dietary fibre 0g
1 Preheat oven to 120°C. Line four baking trays with baking paper.
2 Use 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 two of the prepared trays.
3 Cut 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 six 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 two prepared trays.
4 Bake 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.
5 Lift the fruit slices from the tray and place on clean, lined trays. Place the melted chocolate in a plastic icing bag and drizzle over the pineapple. Leave to set. Tie wreaths with ribbon and use as edible Christmas decorations.
Make it gluten free: Check chocolate is gluten free.
- Cooking time will vary according to your oven and the thickness of the fruit slices.
- To stop the fruit wreaths sticking to each other, store them between sheets of non-stick baking paper in an airtight container. They will keep for up to 3 weeks.
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