Spinach and pear puree
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Fresh spinach |
| Coarse salt | ||
| ½ | pounds | Whole bartlett pears in syrup, |
| <OR> | ||
| 7 | ounces | Can pear halves in syrup |
| 7 | tablespoons | Unsalted butter |
| Salt | ||
| pinch | Freshly grated nutmeg | |
Directions
Remove the stems and wash the spinach leaves. Rinsing several times until clean. In large saucepan full of salted boiling water, cook spinach and blanch quickly. Place quickly into cold water and refresh. Squeeze water out of spinach and form into compact balls.
(This can be done ahead of time if desired, and just stored in fridge until you prepare the puree). Drain pears. In food processor, puree the spinach and the pears together. In large skillet, heat butter.
When butter is a golden brown in color, add the puree. Season with salt and a pinch of nutmeg and stir with wooden spoon until heated through. Can be served as a side dish with Ham or Lamb.
Origin: Good Food without Fuss. Shared by: Sharon Stevens, July/95.
Submitted By SHARON STEVENS On 07-30-95
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