Ginger Baked Pears with Spiced Whip

Cook Time: 30 min.

Serving Size: 1/2 Cup Makes: 25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F Allergens: AllergenSoy, AllergenWheat, AllergenMilk, Cinnamon, Pear

NUTRITIONAL CONTENT PER SERVING

CALORIES CARBOHYDRATES TOTAL FAT PROTEIN CALCIUM SODIUM

140 Kcal 29 g 3 g 1 g 30 mg 25 mg

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Ingredients

25 Servings

• 1 1/8 C Topping, Whip Non-Dairy Bag Frozen 

• 1 1/2 tsp Sugar, Powdered

• 3/4 tsp Cinnamon, Ground 

• 1/4 tsp Nutmeg, Ground

• 3 Qt Pears, Halves JcPk

• 1 C Sugar, Brown Light

• 1 TBSP 1 tsp Ginger, Ground

• 1 C Cereal, Oatmeal Quick 

• 1/4 C Margarine, Melted  

50 Servings

• 2 1/3 C Topping, Whip Non-Dairy Bag Frozen 

• 1 TBSP Sugar, Powdered

• 1 3/4 tsp Cinnamon, Ground 

• 3/4 tsp Nutmeg, Ground

• 1 Gal 3 C Pears, Halves JcPk

• 2 1/8 C Sugar, Brown Light

• 2 TBSP 1 tsp Ginger, Ground

• 2 1/8 C Cereal, Oatmeal Quick 

• 1/2 C Margarine, Melted  

100 Servings

• 1 1/8 Qt Topping, Whip Non-Dairy Bag Frozen 

• 2 TBSP Sugar, Powdered

• 1 TBSP Cinnamon, Ground 

• 1 1/4 tsp Nutmeg, Ground

• 3 Gal Pears, Halves JcPk

• 1 Qt Sugar, Brown Light

• 1/3 C Ginger, Ground

• 1 1/8 Qt Cereal, Oatmeal Quick 

• 1 C Margarine, Melted  

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Prepare whipped topping as per package instructions.

3. Combine powdered sugar, cinnamon and nutmeg. Carefully fold spice mixture into whipped topping.

4. Drain pears, reserve juice. Arrange pear halves cut side up in a shallow baking dish. Add reserved juice to create a

5. 1/4 inch deep bath for pears (add water if not enough juice).

6. In a medium bowl, combine brown sugar, ginger, oats and margarine to make crumble. Spoon approximately 1 teaspoon crumble in to center of each pear, pressing down lightly if needed. Sprinkle remaining crumble evenly over pan of pears. Bake until softened.

7. Let pears cool slightly. Place 1/2 cup pears in a serving dish. Just before serving, top each pear with 1 Tbsp spiced whipped topping and serve immediately.

8. Casseroles & Reheated Leftovers: Cook to internal temp of 165F/74C held for 15 sec.

9. 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.

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

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

12. Discard unused product.           

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