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Blushing Chilled Pears (Canned)
½ cup fruit
Number of Portions: 100 Size of Portion: 2 pear halves
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Pears, Canned, Light Syrup, Halves, #2413 | 4 #10 cans + 2 cups |
Gelatin, Cherry Flavored, #2303 | 1/2 cup |
DIRECTIONS
1. | Chill the canned pears overnight in the refrigerator. CCP: Hold product under refrigeration (41 degrees F or lower). |
2. | Pour the canned pears and juice into serving line pans. |
3. | Sprinkle the cherry gelatin over the pears to give a blushing color (pink to light red). Strawberry gelatin may be used as a substitute for cherry gelatin. |
4. | Cover the pans with plastic wrap and refrigerate them until ready for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
5. | Place the pans of Blushing Pears on the refrigerated portion of the line for service. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
6. | Portion two pear halves with juice for ½ cup serving in individual portion containers. Each portion provides ½ cup of fruit. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 |
Production Notes
- Chill canned pears overnight in the refrigerator.
- To vary colors, use different flavors of gelatin.
- If using diced pears, 4½ # 10 cans will provide 100 ½ cup servings of fruits.
- Use USDA Foods products when available.
Purchasing Guide
Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.
Nutrients Per Serving
Illustrated Presentation of Blushing Chilled Pears (Canned)
| 1. |  1 serving of Blushing Pears |