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Citrus Pear Pancakes
Yield: 9- 4 inch pancakes
INGREDIENTS:
1 #300 can Truitt Bros. Diced Citrus Pears
Ingredients for scratch pancake batter:
1 egg
1 cup flour
¾ cup milk
2 tablespoons melted butter or oil
1 tablespoon sugar
1 tablespoon baking powder
½ teaspoon salt
Alternate for scratch pancake batter:
2 cups commercial pancake mix
SCRATCH METHOD:
1. Heat griddle.
2. Drain pears, reserve pear sauce.
3. Set aside pears.
4. Beat eggs until fluffy.
5. Beat in remaining ingredients (except pears) just until smooth.
6. Pour about 4 oz. of batter for each pancake onto hot griddle.
7. Sprinkle top of pancakes with diced pears.
8. Cook until puffed and dry around edges.
9. Turn and cook until golden.
10. Top with desired amount of reserved pear sauce (warmed if desired) and serve.
USING COMMERCIAL BATTER METHOD:
1. Heat griddle.
2. Drain pears, reserve pear sauce.
3. Set aside pears.
4. Prepare commercial batter.
5. Pour about 4 oz. of batter for each pancake onto hot griddle.
6. Cook until puffed and dry around edges.
7. Turn and cook until golden.
8. Top with desired amount of reserved pear sauce (warmed if desired) and serve.
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Citrus Pear Cobbler
Yield: 2 cobblers of 12 servings each
INGREDIENTS:
2 #10 cans Truitt Bros. Diced Citrus Pears
Pear-Orange Sauce
Pear liquid reserved from pears 1 ½ quarts
8 ounces orange juice
2 ½ ounces cornstarch
1 tablespoon cinnamon, ground
1 teaspoon nutmeg, ground
Prepared* bran-cake batter, 3 pounds, 10 ounces
*Bran-Cake Batter:
Combine and mix until smoothly blended 2 pounds yellow cake mix, 8 ounces oat, rice or wheat bran, 1 teaspoon baking powder, 12 oz. water, 4 oz. slightly beaten egg, 2 oz. vegetable oil and 1 tablespoon vanilla.
METHOD:
Drain pears, reserve pear liquid
Pear-Orange Sauce: Combine reserved pear liquid, orange juice, cornstarch, cinnamon and nutmeg; cook and stir until thickened and clear.
Place 1 pound, 13 oz. of bran-cake batter in each of two 10 x 12 x 2 ½ inch oiled pans. Top batter in each pan with 1 cup pear-orange sauce, 2 ½ quarts diced pears and an additional 1 ½ cups pear- orange sauce. Place in 375 ° F. oven; bake 1 hour or until top is lightly browned and tests done.
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Citrus Pear Muffins
Yield: 12 dozen
INGREDIENTS:
1 #10 can Truitt Bros. Diced Citrus Pears
Basic Muffin Mix 10 lbs. (33 1/3 Cups)
METHOD:
1. Drain pears, reserve pear liquid.
2. Set aside fruit.
3. Add 13 oz. of water to reserved liquid.
4. Combine liquid and muffin mix in a large bowl.
5. Mix until liquid is absorbed (approx. 1-2 minutes). Do not over mix.
6. Fold in fruit.
7. Scale into muffin tins (2 ¼ oz. batter, #20 scoop).
8. Bake at 400 ° F. for 18-20 minutes in a standard oven (14-16 minutes in convection oven).
9. Cool on wire rack before removing muffins from pan.
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