So far, I have blended some fresh pineapple and strained it to get - TopicsExpress

So far, I have blended some fresh pineapple and strained it to get a cup of juice, boiled it to kill the enzyme that doesnt play well with gelatin and added said (bloomed) gelatin to the juice. I have also macerated sliced fresh pineapple in rum and brown sugar and then cooked the whole thing down until syrupy and delicious. Now I just have to make the no-bake cheesecake business and pour it on top. Debating the need for crust. Thoughts, friends?

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