Nancy2 wrote on Thu, 7 Feb 2008 14:05:10 -0800 (PST):

??>> That I can do without, but I am still of the mind that it
??>> is perfectly all right to make this with canned pineapple
??>> rings. I feel it is slightly bad sport to start peeling
??>> and slicing your own pineapple.
??>>
N> I think the result might be different with fresh (raw)
N> pineapple, given that it has an enzyme that does weird
N> things to gelatin mixtures, and might possibly also affect a
N> cake. Canned is the only way to go. I often make it with
N> canned crushed pineapple because more of the brown
N> sugar/butter mixture on the bottom gets around all the
N> pineapple. ;-) It's one of my favorite desserts.

N> I don't know anything about the OP's reference and what's
N> common in the UK, though.

That's certainly true about the pineapple enzyme. I think that
it is called bromelain and it digests proteins. I seem to
remember "The Joy of Cooking" recommending staying away from
fresh pineapple as a fruit in jello.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not