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Blanch the spinach in boiling, salted water for 1 to 3 minutes, depending on the coarseness of the spinach leaves. Drain the spinach and rinse with cold water. Squeeze as much water as possible from the spinach.
2
Poach the pear in boiling water until tender but not falling apart, about 15 minutes.
3
Purée the spinach and pear together in a food processor.
4
Heat the purée in a small saucepan. Simmer gently to evaporate the excess water. Season with salt and pepper.
Prep time 
