Dinner at Home
Family favorites home for holidays
Flank steak is stuffed and elevated
Holiday favorite: This recipe makes nearly as regal a presentation as beef tenderloin, at a fraction of the cost. Flank steak, a lean, beefy-tasting cut, freezes well if properly wrapped. (Bill Hogan/Chicago Tribune)
Prep: 25 minutes Cook: 40 minutes Servings: 8
Note: Use pears that are ripe but still a little firm.
4 large ripe D'Anjou or Bartlett pears, 2 1/2 pounds total
6 tablespoons butter
½ teaspoon grated lime zest, removed with a rasp grater
1 ½ cups coarse fresh bread crumbs, made from crusty French bread
3/4 cup low-fat granola with sliced almonds
2 tablespoons light brown sugar
Frozen vanilla yogurt or ice cream, optional
1. Heat oven to 375 degrees. Generously spray a deep 9-inch pie dish with nonstick spray or vegetable oil. Peel, core and cut pears into ½-inch pieces. You should have about 4 generous cups.
2. Melt butter in a large skillet over medium heat. Transfer 4 tablespoons of the melted butter to a bowl; set aside.
3. Add pears to remaining butter in skillet. Cook over medium-high heat until tender and pear juices are concentrated, about 4 minutes. Remove from heat; stir in lime zest. Transfer mixture to prepared pie dish.
4. Stir bread crumbs, granola and brown sugar into the melted butter in the bowl. Mix well. Distribute mixture evenly over the pears in the dish.
5. Bake until filling is piping hot and top is golden and crisp, about 30 minutes. Cool on wire rack. Serve warm topped with frozen yogurt or ice cream.
Per serving (for 8 servings): 274 calories, 10 g fat, 5 g saturated fat, 23 mg cholesterol, 44 g carbohydrates, 4 g protein, 166 mg sodium, 6 g fiber.