Fruit wreaths

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.