Source: MRS 2015
MRS: 1276 — Fruit (1200s)

Blushing Chilled Pears (Canned)

Meal Component Contribution:
½ cup fruit
Number of Portions: 100  Size of Portion: 2 pear halves
Recipe HACCP Process: #1 - No cook
Fruits
  •  Fruits

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Pears, Canned, Light Syrup, Halves, #2413
4 #10 can(s)
Gelatin, Cherry Flavored, #2303
1/2 cup(s)
DIRECTIONS

1.

Open cans and do not drain liquid.

2.

Pour canned pears and juice into serving line pans.

3.

Sprinkle cherry gelatin over pears to give blushing color (pink to light red).

4.

Cover and chill.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service.

5.

Portion two pear halves and juice per serving. Each portion provides ½ cup of fruit.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

Production Notes

To vary colors, use different flavors of gelatin.
If using diced pears, 4 1/2 # 10 cans will provided 100 1/2 cup servings of fruits.

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Fruits" provides seasoning and serving ideas for fruits.

Nutrients Per Serving
Calories
71
Carbohydrates
18.91 g
Dietary Fiber
1.92 g
Protein
0.27 g
Sodium
8.21 mg
Total Fat
0.04 g
Sat. Fat
0.00 g
Trans Fat
0.00 g


Illustrated Presentation of Blushing Chilled Pears (Canned)
1.

1 serving of Blushing Pears