Chilled Pear Halves (Canned)

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

Fruits

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Pears, Canned, Light Syrup, Halves, #2413	4 #10 cans + 6 cups

DIRECTIONS

1.	Chill the cans of pears in the refrigerator overnight. CCP: Cover and hold under refrigeration (41 degrees F or lower).
2.	Open the cans of pears and do not drain the liquid.
3.	Portion the pears with a 4 ounce spoodle or #8 scoop into individual portion containers. Cover and refrigerate the pears until it is time for service. ALTERNATE INSTRUCTIONS: Place the pears and juice in 2-inch deep steamtable pans. Cover the steamtable pans and place them under refrigeration until ready for service. CCP: Hold product under refrigeration (41 degrees F or lower) until ready for service.
4.	Place the pears on the line for service. CCP: Hold product under refrigeration (41 degrees F or lower).
5.	If serving individual portions, portion one individual portion container per serving. If serving the pears from the steamtable pans, portion with 2 pear halves for ½ cup fruit. Each portion provides ½ cup fruit. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower.

Production Notes

- Chill the cans of pears in the refrigerator overnight.
- Use USDA Food 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

Calories

Carbohydrates

20.50 g

Dietary Fiber

2.16 g

Protein

0.26 g

Sodium

6.80 mg

Total Fat

0.04 g

Sat. Fat

0.00 g

Trans Fat