Cooking for a Crowd Recipes
Fruit Pandowdy
Yield: 100 servings
Ingredients
- 1 gallon + 3 1/2 quarts canned, sliced peaches or canned mixed fruits
- 1 gallon + 3 cups all-purpose flour
- 1/4 cup + 2 tablespoons baking soda
- 2 tablespoons salt
- 1 quart + 1/2 cup granulated sugar
- 1 1/2 cups frozen whole eggs, thawed or 6 fresh large eggs
- 3 cups reserved juice from peaches
- 2 quarts + 1 cup water
- 2 cups brown sugar
- 2 tablespoons ground cinnamon
Instructions
- Lightly grease four 12 x 20 x 2 1/2 inch steam table pans.
- Heat oven to 350 degrees F or a convection oven to 325 degrees F.
- Drain peach slices and reserve juice. Set aside.
- Using the paddle attachment of a mixer, blend flour, baking soda, salt and sugar at low speed for 30 seconds.
- Whisk eggs until smooth. Add eggs, reserved juice, and water to dry ingredients and mix at low speed for 1 minute. Scrape sides of bowl and mix at medium speed for 1 minute. Spread 1 quart 2 cups of batter in each prepared steam table pan.
- Distribute 1 quart 3 1/2 cups of peaches evenly over each pan of batter.
- Blend brown sugar and cinnamon. Sprinkle 1/2 cup evenly over each pan.
- Bake 50 minutes in a conventional oven or for 50 minutes in a convection oven.
- Cut each pan into 25 (5 inch square) portions.