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This 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 was, but a word of warning there is lots of booze in the fruit lol.


  • butterflied.
  • 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
  • sage
  • thyme
  • salt
  • pepper
  • 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 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.

Categories: Christmas  Main Dish  Pork  Savory 
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