Cook spinach until tender, then refresh under cold water and drain thoroughly.

Puree the cooked spinach in a food processor until smooth.

Add eggs, cream, ground nutmeg, and pepper to the pureed spinach.

Process the mixture until well combined.

Grease four 1/2 cup timbale molds.

Spoon the spinach mixture into the prepared timbale molds.

Cover the molds with foil.

Place the molds in a bain marie (water bath).

Bake in a preheated oven at 350F (180C) for 35-40 minutes, or until set.

Remove the timbales from the bain marie and let them settle for a few minutes before turning them out.

To make the pear sauce, peel, core, and chop the pears.

Place the chopped pears, cream, chili sauce, and a pinch of ground nutmeg in a food processor.

Process the sauce ingredients until combined.

Transfer the sauce to a small saucepan.

Heat the sauce gently until warmed through.

Serve the warm spicy pear sauce with the spinach timbales.