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Tropical Apples (canned)
1/2 cup fruit
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Apples, Canned, Water Pack, Sliced, #231 | 4 #10 can(s) |
Sugar, Granulated, #404 | 3 pound(s) + 12 ounce(s) |
Flour, All Purpose, Enriched, #358 | 3 cup(s) |
Margarine, Bulk, #119 | 1 pound(s) |
Juice, Orange, #107 | 6 carton(s), (4 fl. oz. each) |
Lemon Juice, Canned/Bottled, #398 | 1 1/4 cup(s) |
Juice, Pineapple, Unsweetened, Canned, 46 ounces, #409 | 3 cup(s) |
Food Coloring, Yellow, Pint, #383 | 1/8 ounce(s) |
DIRECTIONS
1. | Pour one can of apples (undrained) into each steamtable pan. For 100 servings, use 4 steamtable pans. |
2. | Mix sugar and flour together. |
3. | Melt margarine in large stock pot. |
4. | Stir sugar and flour mixture into melted margarine. |
5. | Add orange juice, lemon juice, pineapple juice, and lemon peel. Cook until thickened. |
6. | Add 1/2 teaspoon yellow food coloring. |
7. | Pour about one quart sauce over apples in each pan. |
8. | To bake: Conventional oven: 350 degrees F, 30 - 40 minutes. |
9. | Serve immediately or cover and place in warmer until ready for service. |
10. | Portion with 4 ounce spoodle or #8 scoop (1/2 cup) for each serving. Each portion provides 1/2 cup fruit. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees or lower. |
Production Notes
Use commodity products when available.