Treat yourself to some fantastic bargains at The Joules Big Sale! Up to 80% off the original price on selected items from previous seasons.
Location: Rockingham Speedway, Mitchell Road, Corby, Northamptonshire, NN17 5AF
Open to public: Saturday 27th November 8am – 6pm, Sunday 28th November 8am – 5pm
Free parking with easy access. We have heaters and hot drinks to keep you toasty in the queue too!
Location: Harrogate International Centre, King’s Road, Harrogate, North Yorkshire, HG1 5LA
Open to public: Saturday 4th December 9am – 6pm, Sunday 5th December 9am – 4pm
Free parking with easy access
Don’t forget to tell your friends. We will be re-stocking every day so you won’t miss out!
(Serves 6 for a starter or a light lunch)
6 Pears – peeled and cored with stalks left on
One bottle of red wine
1 cinnamon stick
3 whole cloves
250ml (1 cup) sugar
125ml (1/2 cup) Crumbled blue cheese
60ml (1/4 cup) chopped toasted walnuts
good dollop creme fraiche
Peel and core 6 pears – leave the stalks on the pears for a professional finish and for ease of lifting out of the pan.
A melon-baller is great to scoop out the core from the bottom – this creates a bell-like shape when done.
In a saucepan mix together the red wine, cinnamon sticks, cloves and sugar. Stand the pears upright in the pan then bring to simmer over a medium heat.
Simmer uncovered for about 40 minutes or until the pears are just tender. Arrange the pears on a serving plate and sprinkle blue cheese and walnuts on and around them.
A dollop of creme fraiche either on top or next to the pears adds a finishing touch.