Pear Dessert Bake

Cook Time: 30 Min.

Serving Size: 1/2 cup Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 375°F

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Nutritional Content

Allergens: milk, sulphites, wheat, soy, eggs

Calories: 230 Kcal

Carbohydrates: 43 g

Protein: 3 g

Total Fat: 7 g

Calcium: 75 mg

Sodium: 210 mg

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Ingredients

10 Servings

• 3.0 Cup Pears, Halves JcPk

• 1/2 Cup Sugar, Brown Light

• 1/2 Cup Raisins, Bulk

• 3/4 tsp Cinnamon, Ground

• 3/4 tsp Nutmeg, Ground

• 3 Tbsp 2 tsp Cornstarch

• 3 Tbsp Sugar, Granulated Bulk

• 1/4 Cup Margarine, Solids

• 1 Cup Baking Mix, Biscuit

• 2/3 Cup Milk, 2% Bulk

25 Servings

• 2.0 Qt Pears, Halves JcPk

• 1 1/4 Cup Sugar, Brown Light

• 1 1/4 Cup Raisins, Bulk

• 2.0 tsp Cinnamon, Ground

• 2.0 tsp Nutmeg, Ground

• 2/3 Cup Cornstarch

• 1/2 Cup Sugar, Granulated Bulk

• 2/3 Cup Margarine, Solids

• 2 1/2 Cup Baking Mix, Biscuit

• 1 1/2 Cup Milk, 2% Bulk

50 Servings

• 3 3/4 Qt Pears, Halves JcPk

• 2 1/2 Cup Sugar, Brown Light

• 2 1/2 Cup Raisins, Bulk

• 1 Tbsp 1 tsp Cinnamon, Ground

• 1 Tbsp 1 tsp Nutmeg, Ground

• 1 1/8 Cup Cornstarch

• 1.0 Cup Sugar, Granulated Bulk

• 1 1/4 Cup Margarine, Solids

• 1 1/4 Qt Baking Mix, Biscuit

• 3 1/8 Cup Milk, 2% Bulk

100 Servings

• 1 Gal 5 Cup Pears, Halves JcPk

• 1 1/4 Qt Sugar, Brown Light

• 1 1/4 Qt Raisins, Bulk

• 2 Tbsp 2 tsp Cinnamon, Ground

• 2 Tbsp 2 tsp Nutmeg, Ground

• 2 1/3 Cup Cornstarch

• 2.0 Cup Sugar, Granulated Bulk

• 2 1/2 Cup Margarine, Solids

• 2 1/2 Qt Baking Mix, Biscuit

• 1 1/2 Qt Milk, 2% Bulk

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Instructions

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

2. Drain pear and reserve 1/2 the juice. Place pear in long 2" steam table pan.

3. Add reserved pear juice, brown sugar, raisins, spices and cornstarch to a pot. Cook until thickened. Pour into prepared steam table pan.

4. Combine sugar, margarine, biscuit mix and milk. Mix together well. Spoon biscuit mixture over pears and spread lightly.

5. Place in an oven preheated 375F/190C; bake 30 min.

6. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

7. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

8. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.
   
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