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

1. Lightly grease four 12 x 20 x 2 1/2 inch steam table pans.
2. Heat oven to 350 degrees F or a convection oven to 325 degrees F.
3. Drain peach slices and reserve juice. Set aside.
4. Using the paddle attachment of a mixer, blend flour, baking soda, salt and sugar at low speed for 30 seconds.
5. 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.
6. Distribute 1 quart 3 1/2 cups of peaches evenly over each pan of batter.
7. Blend brown sugar and cinnamon. Sprinkle 1/2 cup evenly over each pan.
8. Bake 50 minutes in a conventional oven or for 50 minutes in a convection oven.
9. Cut each pan into 25 (5 inch square) portions.