Thank you for registering your product with Russell Hobbs.
Enjoy your extended warranty. You will receive an email confirming your registration shortly, please retain this email as proof of your extended warranty. You can also now print or save your registration confirmation below.
In order to ensure our websites, mobile sites and mobile applications are easy to use and up-to-date, we use the web analytics service Google Analytics to understand how visitors use our sites. This allows us to see, for example, which content on our website is the most popular and also to ensure that our content is constantly updated and improved. The information that we collect is anonymous and used for statistical purposes only. These cookies are also used to create profiles or personalize content, e.g. advertisement based on your interests.
Place all of the picked pear ingredients into a medium sized saucepan and bring to the boil. Stir continuously until the sugar has fully dissolved and cook for a few moments. Place the pears in a heatproof bowl and pour over the vinegar mixture. Leave to cool and then refrigerate overnight.
Drain the pears and save the remaining liquid. Add the leftover mixture to a saucepan and allow to simmer. Set aside and cool.
Preheat your oven to 200°C. Stuff each prune with a piece of pear and then wrap with a piece of pancetta. Place in the oven for 5-10 minutes until bacon is cooked. Leave to cool.
In a bowl add the salad leaves, separately mix together a few spoons of oil, some of the pear cooking liquor and salt and pepper, taste and adjust accordingly. Dress the salad leaves with the dressing and transfer to a plate, add 4-5 of the prunes, sprinkle with some pomegranate seeds and serve.
Completed steps (click to remove last step)
Subscribe to our newsletter and receive online exclusive offers