MEASURE (FOR 100 SERVINGS)
Pears, Canned, Light Syrup, Halves, #2413
4 #10 cans
Gelatin, Cherry Flavored, #2303
Pour canned pears and juice into serving line pans.
Sprinkle cherry gelatin over pears to give blushing color (pink to light red).
Cover and chill.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.
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.
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.
1 serving of Blushing Pears
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