Stuffed Crown Pork Flambe
|Pork crown roast||1 (About 16 Rib)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Fresh mushrooms||4 Large|
|Herb seasoned stuffing mix||3 Cup (48 tbs)|
|Applesauce||1 Cup (16 tbs)|
|Apricot preserves||10 Ounce (1 Jar)|
|Brandy||1⁄4 Cup (4 tbs)|
|Sweet pickled kumquats||9 Ounce (1 Jar)|
Season roast with salt and pepper; place roast, bone ends up, on rack in a shallow roasting pan.
Insert meat thermometer without touching fat or bone.
Saute green onions in butter until tender.
Add mushrooms; cook, stirring constantly, until tender.
Add apples; cook 1 minute, stirring constantly.
Stir in next 3 ingredients; spoon into center of roast.
Cover stuffing and exposed ends of ribs with aluminum foil.
Heat preserves and 1/4 cup brandy; set 1/4 cup aside.
Bake roast at 325° for 2 hours or until thermometer registers 160°, basting with 3/4 cup preserves every 10 minutes after 1 hour.
Remove from oven, and let stand 15 minutes; place on serving platter.
Garnish bone tips with kumquats.
Heat reserved 1/4 cup preserves mixture; remove from heat.
Pour 1/4 cup brandy over heated mixture.
Ignite and pour over roast.