- Cooking Time:
- Preparation Time:
- 1/4 Cup dried cranberries
- 1/4 Cup prunes
- 1/4 Cup dried apricots
- 1/4 Cup Sultana raisins
- 2 Peaches peeled, pitted and diced up(or use canned slices diced up)
- 2 Granny Smith or other firm apples, peeled, cored and diced up
- 2 Shallots finely minced
- 1/4 Cup ground walnuts
- 2 or 3 Cloves roasted garlic
- 3 Cups (Approximately) homemade croutons
- 2 Cups unsweetened apple juice
- fresh Italian parsley chopped up
- Peach Brandy & Apple Schnapps
- -Night before you will be making roast, take all the dried fruit and chop up to the size of raisins.
- Put the dried fruit and the diced peaches into a glass bowl and cover generously with the brandy and schnapps so the fruit can re-constitute. Cover bowl with plastic and place in refrigerator overnight.
- - Prior to stuffing roast, remove fruit from fridge and drain off the liquid, reserving it for use later.
- - In a large bowl add; shallots, apple and roasted garlic.
- Give it all a good mix to mush up the garlic...you can add a little of the liquid to help it along.
- - Add the ground walnuts to the mix and stir it all together.
- It should resemble a liquid like paste...once again add a little of the reserved liquid if necessary to get the consistency.
- - Add the sage, thyme and chopped parsley to your liking.
- Fresh sage and thyme are best but dried work as well. Give everything a mix again.
- - Add the croutons and mix to incorporate everything.
- - Add in the re-constituted fruit to the mix and once again give it a good mixing.
- You can save some of the fruit to add to the reduction used to de-glaze the pan or to nibble on while roast is in oven.
- - The stuffing mix should look and feel moist but not wet.
- Adjust the moisture by adding more of the reserved liquid if necessary.
- - Take the "butterflied" roast and spread out on work surface.
- - Take the stuffing mix and place onto the roast.
- You can either spread the mixture evenly over roast to give you a "pinwheel" effect when sliced or make a loaf in centre of roast that will be completely surrounded by meat when sliced.
- - Take the roast and roll it up. Use butcher's twine to tie up the roast at 2" intervals.
- - In a large frying pan or dutch oven, sear the roast on all sides in hot oil.
- Remove and place in a roasting pan once seared.
- - Add 2 cups of unsweetened apple juice to pan and cover with foil wrap.
- Place roast in preheated oven to roast at 350 degrees.
- Remove the foil about 45 minutes into the roasting.
- Baste with the juices as needed.
- - The roast is done when internal temperature reaches 160 degrees.
- Remove roast to platter and tent with foil.
- - De-glaze the pan with some of the reserved liquid and transfer this to a saucepan with the remaining unused liquid (and fruit if any was reserved).
- Cook down the mixture to your desired thickness. You can add brown sugar to sweeten it up more if you wish.
- Pour a little of the reduction over each slice when serving.
NotesThis is one of the many things that I made last year for Christmas. It was a big hit and everyone asked for a repeat this year. As with any recipe you can play around with the quantities and types of fruit used in this dish. When I prepared the fruit for this last year I had a surplus and some of us decided it would be good to eat with our fresh baked cinnamon rolls...it was, but a word of warning there is lots of booze in the fruit lol.
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