Pears with Vanilla Sauce

Cook Time: 5 Min.

Serving Size: 1/2 cup Makes: 10/25/50/100 Servings Cook Method: Boil Cook Temp.: 400°F

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Nutritional Content

Allergens: soy, milk

Calories: 120 Kcal

Carbohydrates: 30 g

Protein: 0 g

Total Fat: 1 g

Calcium: 20 mg

Sodium: 15 mg

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Ingredients

10 Servings

• 2/3 cup sugar, granulated

• 2 Tbsp cornstarch

• 1 2/3 cup water

• 1 1/2 tsp vanilla extract

• 0.5oz margarine

• 1 1/4 Qt pear halves, juice pack

25 Servings

• 1 1/2 cup sugar, granulated

• 1/3 cup cornstarch

• 1 Qt water

• 1 Tbsp 1 tsp vanilla extract

• 1 oz margarine

• 3 1/8 Qt pear halves, juice pack

50 Servings

• 3 cup sugar, granulated

• 2/3 cup cornstarch

• 2 Qt water

• 2 Tbsp 2 tsp vanilla extract

• 2 oz margarine

• 1 gal 3 cup pear halves, juice pack

100 Servings

• 1 1/2 Qt sugar, granulated

• 1 1/4 cup cornstarch

• 1 Gal water

• 1/3 cup vanilla extract

• 4 oz margarine

• 3 gal 1 cup pear halves, juice pack

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Instructions

1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

2. Vanilla Sauce: In a saucepan, mix sugar and cornstarch.

3. Boil water. Add boiling water to sugar mixture and cook until clear on low to medium heat.

4. Add margarine and vanilla. Blend well into sauce.

5. Portion 2 pear halves per serving bowl and top with 2 Tbsp vanilla sauce.

6. CCP: For milk & cheese or non-hazardous items: Cook to internal temp of 145F held for 15 sec.

7. CCP- Cool: Product must reach 135F to 70F within 2 hours and 70F to 40F within 4 hours.

8. CCP- Maintain <40F; discard unused product.
   
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