Maple and Calvados-Glazed Pork Crown Roast with Apple-Chestnut Puree

Ingredients

Roast:
• 1/2 cup Calvados (apple brandy)
• 1/4 cup maple syrup
• 1 sage sprig
• 1 (16-rib) crown roast of pork (about 2 kg)• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
Puree:
• 4 cups chopped peeled Granny Smith apple (650 grams)
• 1 cup bottled chestnuts
• 1/2 cup Calvados (apple brandy)
• 1/3 cup packed brown sugar
• 2 tablespoons maple syrup
• 2 tablespoons half-and-half
• 2 tablespoons Calvados (apple brandy)
• 1/2 teaspoon salt
• 1 teaspoon finely chopped fresh sage

Preparation

To prepare roast, combine 1/2 cup Calvados, 1/4 cup syrup, and sage sprig in a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; discard sage sprig.
Rub 1 1/2 teaspoons salt and pepper over roast. Place roast on the baking dish on top of the lower rack. Brush one-fourth of glaze over roast. Bake at 175°C for 35 minutes or until browned.
Reduce temperature to 150° (do not remove roast from oven); bake at 150° for up to 1 hour, brushing with glaze every 15 minutes, until bones are nicely browned and meat is to your liking.