Roast Pork with Winter Fruits - HOLIDAY SPIRIT COLLECTION

By Edward Bottone


1 x 4 lb rack of pork with bones “Frenched” *

…for the marinade

1 tsp black peppercorns, smashed
1 tsp fennel seeds, smashed
2 tsp coriander seeds, smashed
¼ tsp ground ginger
1 tsp salt
1 cup dry white wine
6 leaves of fresh sage or ½ tsp dried
2-3 bay leaves

…for the compote of winter fruits

1 lb assorted dried fruits (apricots, apples, pears, prunes, persimmons, figs)
⅓ lemon, sliced
1 stick of cinnamon
3 tbs brown sugar
¼ cup Gosling’s Black Seal Rum


The easiest way to “smash” the herbs and spices is on the counter with the bottom of a heavy pot. Mix together the smashed herbs and spices, salt and pepper and rub down the roast. Put in a zip lock bag along with the wine and bay leaves and marinate for one, preferably two days in the refrigerator.

Bring out the roast about an hour before it will go into the oven. Pre-heat the oven to 450 degrees. Discard the marinade. Put the roast fat side up in the roasting pan and put into the oven. Reduce the heat to 325 degrees and cook 25 minutes to the pound. Allow the roast 10 minutes or so before carving. Serve with compote of winter fruits.

* Frenched bones have all the meat and fat scraped away, and cut from in between, from about 2 inches to the ends.

…for the compote of winter fruits

In a 2 qt. saucepan combine all of the ingredients except the Black Seal Rum in enough water to just cover. Bring to a boil, reduce heat and simmer for 8-10 minutes. Stir in the Black Seal Rum and simmer another minute or two and remove from the heat. Serve warm.

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