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obesity part I


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    Obesity II - A Model that Works


    Stone Fruit Crisp
    Chef Ann Cooper formerly of the Ross School – East Hampton, NY
    Adapted by StarChefs

    Yield: 25 Pounds/200 Servings

    Ingredients:
      Peaches:
    • 17 pounds fresh peaches, peeled and sliced
    • 3¼ fluid ounces lemon juice
    • 9 ounces sugar
    • 4¼ ounces flour
    • 1½ Tablespoons ground cinnamon
    • ¾ teaspoon ground nutmeg
      Crisp:
    • 1¾ pounds flour
    • 1¾ pounds brown sugar
    • 1¼ pounds rolled oats
    • 1½ teaspoons ground cinnamon
    • 1¾ fluid ounces canola oil

    Method:
    For peaches:
    Stir peaches with lemon juice. Combine with sugar, flour, cinnamon and nutmeg. Spread into hotel pans.

    For streusel:
    Preheat oven to 325°F. Combine 1 pound of flour, brown sugar and oats. Add butter to mixture until it resembles coarse meal. Spread streusel over the peaches and bake for 50 minutes at 325°F. Allow to cool then cut.

     











       Published: February 2005

     


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