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Tropical Pears (Canned)
½ cup fruit
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Pears, Canned, Light Syrup, Diced, #2414 | 4 #10 cans + 6 1/2 cups |
Sugar, Granulated, #2027 | 1 quart + 3 1/2 cups |
Flour, All Purpose, Enriched, #2011 | 3 cups |
Margarine, Bulk, #1319 | 1 pound |
Juice, Orange, Frozen, 4-ounce carton, #1517 | 6 cartons , (4 fl. oz. each) |
Lemon Juice, Canned/Bottled, #2247 | 1 1/4 cups |
Juice, Pineapple, Unsweetened, Canned, 46 ounces, #2409 | 3 cups |
Food Coloring, Yellow, Pint, #2015 | 2 teaspoons |
DIRECTIONS
1. | Pour one #10 can plus 1.5 cups of diced pears and the juice into each steamtable pan. |
2. | Mix the sugar and flour together. |
3. | Melt the margarine in a large stockpot. |
4. | Stir the sugar and flour mixture into the melted margarine. |
5. | Add the orange juice, lemon juice, and pineapple juice to the mixture in the stockpot. Cook these ingredients until the mixture has thickened. Stir the mixture constantly. |
6. | Add the yellow food coloring to the mixture and mix together thoroughly. |
7. | Pour about one-quart of sauce over the pears in each pan. |
8. | To bake:
CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
9. | Serve the Tropical Pears immediately or cover them and place them in a warmer until ready for service. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. |
10. | Portion with 4-ounce spoodle or #8 scoop per serving. Each portion provides ½ cup fruit. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. |
Production Notes
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
- See MRS Recipe #6525 for a Tropical Apples recipe using canned apples.
- If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.