Pear-And-Spinach Puree

Recipe Ingredients

8 cups	1896ml	Water
12 cups	480g / 16oz	Loosely packed fresh spinach leaves - (1 pound)
2 tablespoons	30ml	2% low-fat milk
2 tablespoons	30ml	Ripe bosc pears - (1 pound) (large)
		Peeled - cored and quartered
2 teaspoons	10ml	Margarine
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Ground nutmeg
		Bosc pear slices - (optional)

Recipe Instructions

Bring water to a boil in a large Dutch oven; add spinach, and cook 1 minute or until the spinach wilts. Drain well. Place spinach on paper towels, and squeeze until barely moist.

Place spinach, milk, and pear quarters in food processor, and process until smooth.

Melt margarine in the Dutch oven over medium-high heat. Add spinach mixture, and cook 5 minutes or until liquid evaporates. Remove from heat; stir in salt and nutmeg. Yield: 4 servings (serving size: 1/2 cup).

Source:
Cooking Light, Jan/Feb 1995, page 134

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