Yoxford Crown Roast of Pork with Peaches

Yoxford Crown Roast of Pork with Peaches makes an elegant and sustaining dinner party dish. The combination of roast pork and peaches, basted with dark treacle or molasses, is superb. Serve with Pommes de Terre Fondants.

1 crown roast of pork, consisting of

16 chops, with a

2j~inch cavity in the centre

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 oz. butter

4 oz. pearl (pickling) onions, peeled, blanched and drained

6 oz. cucumber, diced into {-inch cubes 1 peach, blanched, peeled, stoned and diced into J-inch cubes 4 tablespoons dark treacle or molasses

6 peaches, blanched, peeled, stoned and cut in half

16 paper frills

Preheat the oven to hot 425 F (Gas Mark 7, 220 °C).

Rub the inside and outside of the crown roast with the salt and pepper. Fill the cavity of the crown roast with lightly crumpled aluminium foil. With a long thin piece of aluminium foil, cover the ends of the chop bones to prevent them from burning.

Put the crown roast in a roasting tin and place it in the oven to roast for 20 minutes.

Reduce the oven heat to fairly hot 400CF (Gas Mark 6, 200 C). Continue roasting for 40 minutes.

Meanwhile, prepare the stuffing. In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the onions and fry, stirring occasionally, for 5 to 7 minutes or until they are soft and translucent but not brown.

Add the cucumber and peach and continue to fry, stirring frequently, for a further 5 minutes. Remove the pan from the heat and set aside.

Remove the crown roast from the oven and remove the aluminium foil from the centre. Spoon the stuffing into the centre of the roast. Using a pastry brush, brush the dark treacle or molasses all over the meat. Place the halved peaches, cut sides down, in a shallow ovenproof dish and brush them with the remaining treacle or molasses. Place the crown roast and the peaches in the oven and continue to cook for 1 hour or until the pork is thoroughly cooked. Test by piercing the bottom part of one chop with a skewer or the point of a sharp knife; the juice that runs out should be clear.

Remove the crown roast and peaches from the oven, and place the roast on a large heated serving dish. Surround the meat with peach halves. Remove and discard the aluminium foil from the chop bones and replace it with the paper frills.

Serve immediately.

An impressive and mouthwatering dish, Yoxford Crown Roast of Pork with Peaches is fabulous served with a chilled bottle of Leibfraiimilch.

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