Spinach Timbales With Spicy Pear Sauce

These make a pretty side dish to have at a dinner party with grilled or baked fish. I've also served them as a starter too.

• Ready In: 40 mins
• Yields: 4 Timbales

Ingredients

• 1  lb spinach, cooked until tender and refreshed under cold water, drained
• 3  eggs
• 1⁄2 cup  single cream
• 1  pinch ground nutmeg
•  fresh ground pepper

• SPICY PEAR SAUCE

• 2  ripe pears, peeled, cored and chopped
• 2  tablespoons  cream
• 1⁄2 teaspoon chili sauce
• 1  pinch ground nutmeg

Directions

1. Puree spinach in a food processor until smooth.
2. Add eggs, cream, nutmeg and pepper to taste and process until all is well combined.
3. Spoon mixture in to 4 greased 1/2 cup timbale moulds; cover with foil and place in a bain marie.
4. Bake at 350°F (180°C) for about 35-40 minutes until set.
5. Remove from bain marie and let settle for a little while before turning out.
6. For the sauce, place all the ingredients in a food processor and whiz until combined.
7. Place in a small pan and heat gently until warmed through.
8. Serve with timbales.