Thread: Sautéed Spinach with Almonds and Golden Raisins

SERVES 6
6 BOSC PEARS, PEELED
1 CUP DRY WHITE WINE
PINCH OF NUTMEG
1 CUP BASMATI RICE
1 LB FRESH SPINACH, WELL RINSED TO REMOVE ALL SAND AND GRIT
CINNAMON TO TASTE
2 TBSP SWT. BUTTER
SALT AND FRESHLY GR. WHITE PEPPER TO TASTE

1.In a med- saucepan over high heat, bring 1 cup water and the wine to a boil. add the pears with the numeg and poach for approximately 20 minutes, or until tender. Let the pears marinate in the syrup overnight. Remove the pears, pat them completely dry, and discard the syrup.

2. Cook the rice: Rinse the rice in serveral changes of water, then soak for 30 minutes In a saucepan ring the rice and 1 1/2 c water to a boil, reduce the heat to low and cook, covered, utnil tneer, approximately 25 minutes.

3. Cook the spinach in a pot of rapidly boiling water for 3 mintues. Drain well and with your nan ds squeeze out all the water. Dry wit paper towels.

4. Core and stem the pears, place them and the spinach in a food processor and process well for approximately 5 minutes. Add the rice, season with cinnamon or nutmeg, and process until smooth. Transfer the puree to a bowl and whisk in the butter. Season with salt and pepper to taste.

To serve, spoon the mixture into a pastry bag fitted with a 6 tip and pipe artfully onto each plate.

Hint: the pear and spinach puree is a little more difficult to make tan other purees because the spinach turns brown if cooked too long, and you must pat the pears and spinach dry, because they have a high water content. If you are sreving this puree with game, it is preferable to use cinnamon instead of nutmeg. Basmati rice works better than regular American rice because it is thinner, whiter, and more flavorful.

Both of these recipes look scrumptious!

I love spinach and every ingredient these recipes call for, just never thought of adding them myself.

Sounds good. I`ll make one to go with Christmas dinner and one for New Year`s dinner.

Yeah good post. That sounds damn good.