Ingredients
- 1 no. 10 can Pacific Northwest pears, canned, sliced, extra light syrup, drained, syrup reserved
- 1 lb 12 oz whole wheat flour
- 1 lb 12 oz all-purpose flour
- 1/4 cup baking powder, double acting
- 2 tsp Baking soda
- 2 tsp salt
- 3 Tbsp ground ginger
- 1 Tbsp cinnamon
- 1 tsp ground cloves
- 1 lb 4 oz packed light brown sugar
- 8 large eggs
- 1 lb 4 oz granulated sugar
- 1 cup canola oil
- 3 cups pear juice, reserved, extra light syrup
- 2 cups powdered sugar
- 1/2 cup lemon juice
Method
- Preheat oven to 350° F.
- Spray full size sheet pan with pan release.
- Drain pears and reserve syrup. Divide drained pears evenly. Set aside.
- In a large bowl, combine whole wheat flour, all-purpose flour, ½ can drained diced pears, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Whisk until combined.
- In a large mixer bowl, using the flat paddle, combine brown sugar, eggs, granulated sugar, and oil. Beat until smooth.
- Add dry ingredients to the mixture in the mixer bowl, alternating with reserved pear syrup. Whisk ingredients just until combined. Do not overmix or gingerbread will be tough.
- Using a spatula, fold in remaining drained, diced pears.
- Pour 12 lb or 5 quarts of batter into each full-size prepared pan.
CCP: Cook to a minimum internal temperature of 135°F
- Bake for 35 minutes or until lightly browned. Cool in the pan on a rack.
CCP: No bare hand contact with ready to eat food.
- To prepare glaze, combine powdered sugar and lemon juice in a small bowl and whisk until smooth.
CCP: No bare hand contact with ready to eat food.
- Cut each sheet pan of gingerbread 6 x 8 into 48 servings per pan. Drizzle 1 Tbsp lemon glaze over each square. Serve with tongs or gloved hands.
