Ingredients
Ingredients
| INGREDIENT | QUANTITY | |
|---|---|---|
| 100 servings | 1 Serving | |
|
Ingredient
|
Quantity - 100 Servings
3 tubes (39 c.)
|
Quantity - 1 Serving
0.5 c.
|
|
Ingredient
Water |
Quantity - 100 Servings
3 Gal.
|
Quantity - 1 Serving
1/2 c. + 3/4 tsp
|
|
Ingredient
Skim or Reduced Fat |
Quantity - 100 Servings
2 Gal. + 1 Qt.
|
Quantity - 1 Serving
1/3 c. + 2 5/8 tsp.
|
|
Ingredient
Pearl Milling Company® Syrup |
Quantity - 100 Servings
1 1/2 c.
|
Quantity - 1 Serving
3/4 tsp
|
|
Ingredient
Vanilla Extract |
Quantity - 100 Servings
1/3 c.
|
Quantity - 1 Serving
1/8 tsp
|
|
Ingredient
Sliced peaches, from frozen or in light syrup |
Quantity - 100 Servings
30 c.
|
Quantity - 1 Serving
.5 c.
|
|
Ingredient
Ground Cinnamon |
Quantity - 100 Servings
2 tbsp.
|
|
|
Ingredient
Pearl Milling Company® Syrup |
Quantity - 100 Servings
1/2 c.
|
Quantity - 1 Serving
1/4 tsp.
|
Preparation
- In a large stockpot or steam kettle, whisk together the milk, water, and Pearl Milling Company® Syrup.
- Bring to a boil. Add oats, and vanilla and return to a boil.
- Reduce heat and simmer 8 to 10 minutes. Let stand covered or transfer to a steamtable pan and cover.
- Let stand 30 minutes or until all water is absorbed.
- Hold on steamtable on medium (#5 setting) up to 3 hours.
- To prepare peaches, toss slices with cinnamon and 2 tablespoons Pearl Milling Company® Syrup.
- Heat a large sauté pan or rondeau over medium heat and add enough vegetable oil to coat.
- Working in batches, add peaches in a single layer and sauté, flipping only once so that both sides are caramelized and browned.
- Top the prepared oats with about ¼ cup caramelized peach slices.
