Pear Breakfast Rollups

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Pear Breakfast Rollups

Ingredients

  • 2 (15-ounce) cans Pacific Northwest Canned Pears, diced, in juice, drained and juice reserved
  • 3 tablespoons corn starch
  • 1 teaspoon freshly squeezed lemon juice
  • 12 whole wheat flour tortillas (6-inch)
  • 1 cup dried cranberries or dried cherries, or a combination (optional)
  • 4 tablespoons salted butter, melted
  • ¼ cup brown sugar
  • ½ teaspoon ground cinnamon
  • Cinnamon sugar for garnish

Method

Bring ½ cup of the reserved pear juice to a boil in a small non-reactive saucepan.

In small bowl, combine an additional 2 tablespoons of pear juice with the cornstarch. Stir until somewhat smooth and add to the pan of lightly boiling pear juice. Boil, whisking often, for 3 minutes or until the pear juice thickens. Remove from the heat and set aside to cool.

Once cool, add the lemon juice, diced pears and dried fruit, if using, to the thickened pear juice; the mixture should resemble pie filling. Distribute the filling evenly between the tortillas, ½ cup each for the breakfast filling cup for the dessert enchiladas. Roll up and place seam side down in a 9-by-13-inch pan.

Preheat the oven to 325 degrees F and make the sauce. Combine melted butter, brown sugar and cinnamon, stirring until smooth. Spoon mixture evenly over the enchiladas.

Place the pan in the oven and bake until the filling is hot, about 15 minutes. Remove from the oven, sprinkle with cinnamon sugar and serve hot. They are also good served warm, or at room temperature.

Servings

Makes 6 breakfast portions (2 per serving)

Nutrition

  • Calories: 289
  • Total Fat: 10 g
  • Saturated Fat: 6 g
  • Cholesterol: 20 mg
  • Sodium: 294 mg
  • Carbohydrate: 46 g
  • Fiber: 4 g
  • Sugar: 19 g
  • Protein: 3 g
  • Calcium: 94 mg
  • Iron: 2 mg

Recipe By: Yvette Kagan, Clark County School District, Las Vegas, NV

Ingredients

  • 1 (#10) can Pacific Northwest Canned Pears, diced, in juice, drained and juice reserved
  • ¾ cup corn starch
  • ¼ cup freshly squeezed lemon juice
  • 24 whole wheat flour tortillas (6-inch)
  • 2 cups dried cranberries or dried cherries, or a combination (optional)
  • 1 cup salted butter, melted
  • 1 cup brown sugar
  • 2 teaspoons ground cinnamon
  • Cinnamon sugar for garnish

Method

Bring 2 cups of the reserved pear juice to a boil in a non-reactive saucepan.

In small bowl, combine an additional ½ cup of pear juice with the cornstarch. Stir until somewhat smooth and add to the pan of lightly boiling pear juice. Boil, whisking often to prevent lumps, for 5 minutes or until the pear juice in the pan becomes thick. Remove from the heat and set aside to cool.

Once cool, add the lemon juice, diced pears and dried fruit, if using, to the thickened pear juice; the mixture should resemble pie filling. Distribute the filling evenly between the tortillas, ½ cup each for the breakfast filling and and ¼ to ⅓ the dessert enchiladas. Roll up and place seam side down in hotel pans.

Preheat the oven to 325 degrees F and make the sauce. Combine melted butter, brown sugar and cinnamon, stirring until smooth. Spoon mixture evenly over the enchiladas.

Bake until the filling reaches 145 degrees F, about 15 minutes. Sprinkle with cinnamon sugar and serve hot, straight from the oven, or allow to cool slightly or to room temperature.

Servings

Makes 12 breakfast portions (2 per serving)

Nutrition

  • Calories: 289
  • Total Fat: 10 g
  • Saturated Fat: 6 g
  • Cholesterol: 20 mg
  • Sodium: 294 mg
  • Carbohydrate: 46 g
  • Fiber: 4 g
  • Sugar: 19 g
  • Protein: 3 g
  • Calcium: 94 mg
  • Iron: 2 mg

Recipe By: Yvette Kagan, Clark County School District, Las Vegas, NV

Ingredients

  • 8 ⅓ cups pear juice, using reserved liquid from can
  • 2 cups cornstarch
  • 7 ¼ #10 cans, diced, extra light syrup, canned, drained, some juice reserved (USDA or Commercial)*
  • ¾ cup lemon juice, bottled
  • ½ cup cinnamon, ground
  • 2 cups sugar, granulated
  • 100 each 8” tortilla, whole grain or whole grain rich (USDA or Commercial) (at least ⅕ oz eq grain)

Method

1. Make a Slurry: In a small bowl, whisk together reserved pear juice and cornstarch. Set aside. CCP: Hold at 40° F or lower.

2. Prepare Spiced Pears: In a stockpot or kettle on medium-high heat, add drained pears, lemon juice, and cinnamon. Stir. When juices on the bottom of the pan begin to lightly boil, slowly pour slurry into pears stirring constantly. Bring to a boil. Decrease heat to low and simmer until nectar thick. Remove from heat. CCP: Heat to 145° F for at least 15 seconds. CCP: Hold at 140° F or higher.

3. Build Wraps: Place ½ cup (#8 scoop) spiced pears in the center of each tortilla. Fold in the sides of each tortilla, roll the back of the tortilla up over the ingredients, fold and tuck the ingredients inside the tortilla, and roll into a wrap. CCP: Hold at 140° F or higher. Optional: Serve a lime wedge on the side. CCP: Hold at 40° F or lower.

*We recommend using only U.S. grown and canned pears for the best flavor, quality, texture and yield.

Servings

Makes 100 servings, Serving Size: 1 Roll-Up, Meal Component Credit K-8, 9-12: 1 ½ oz eq grain; ½ cup fruit

Nutrition

  • Calories: 289
  • Total Fat: 10 g
  • Saturated Fat: 6 g
  • Cholesterol: 20 mg
  • Sodium: 294 mg
  • Carbohydrate: 46 g
  • Fiber: 4 g
  • Sugar: 19 g
  • Protein: 3 g
  • Calcium: 94 mg
  • Iron: 2 mg

Recipe By: Yvette Kagan, Clark County School District, Las Vegas, NV

Recipe PDF with meal pattern credits

Recipe PDF