Warm Fruit Compote

Updated at: Tue, 20 Feb 2024 17:49:23 GMT

Step 1

Preheat oven to 350°F. -- Convection oven to 300°F.

Step 2

CCP--Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.

Step 3

CCP--Check condition of all cans prior to opening. Do not use if product is questionable.

Step 4

1. Drain fruit well; place in large bowl. Add melted margarine, sugar, lemon juice, and cinnamon. Mix well.

Step 5

2. Place in steam table pans. Bake uncovered for 20 - 30 minutes until hot and desired internal temperature is reached. Cover until ready to serve.

Step 6

CCP: Final internal cooking temperature 135°F.

Step 7

May heat on stovetop over low heat, stirring occasionally to prevent burning.

Step 8

CCP: Maintain holding 135°F or above.

Step 9

Serve warm.

Step 10

Serve 4 oz. spdl

Step 11

CCP: Cool-Product must reach 70°F or less within 2 hours and 41°F or below within 4 hours. Total cooling time should not exceed 6 hours. Separate into shallow pans as needed for proper cooling. Cover, label and date.

Step 12

CCP: Reheat (one time only) to > 165° F. for 15 seconds within 2 hours.

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