MEASURE (FOR 100 SERVINGS)
Pears, Canned, Light Syrup, Halves, #2413
4 #10 cans
Gelatin, Cherry Flavored, #2303
Chill the canned pears overnight in the refrigerator.
Pour the canned pears and juice into serving line pans.
Sprinkle cherry gelatin over the pears to give blushing color (pink to light red). Strawberry gelatin may be used as a substitute for cherry gelatin.
Cover the pans with plastic wrap and refrigerate until ready for service.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.
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
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.
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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