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

Ingredients

• 1 (16-rib) crown roast of pork (about 10 1/4 pounds), trimmed
• 1 sage sprig
• Cooking spray
• 1 ½ teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 cup bottled chestnuts
• ½ cup Calvados (apple brandy)
• + 11 more ingredients
• • ¹/₃ cup packed brown sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons half-and-half
  • 4 cups chopped peeled Granny Smith apple (about 1 1/2 pounds)
  • Puree:
  • Roast:
  • 1 teaspoon finely chopped fresh sage
  • ½ cup Calvados (apple brandy)
  • ¼ cup maple syrup
  • 2 tablespoons Calvados (apple brandy)
  • ½ teaspoon salt

Preheat oven to 450°. 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. Lightly coat roast with cooking spray; rub 1 1/2...

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