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Ингредиенты
Инструкции
- Drain pears, saving juice.
- Pour boiling water over gelatin, stir until dissolved.
- Add juice or cold water, chill.
- Place drained fruit in counter pan.
- When gelatin begins to congeal, pour over fruit.
- Chill to 40 degrees F or lower until service. Sheck temperature every 2 hours and record in log.
- Cut 6x8 squares and serve.
- Note: wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between eah contact with different raw food item. Inspect all ingredients.
