Pork Rib Roast with Prune & Pear Sauce

Name: Pork Rib Roast with Prune & Pear Sauce
Yield: Serves 6 to 8
Ingredients: 1 (750-ml) bottle white wine; 2 cinnamon sticks; Leaves from about 5 sprigs fresh thyme; 2 cups (500 ml) chicken stock; 1 (3- to 3½-pound/1.5-kg) pork rib roast (ask your butcher to clean the ribs; these are basically connected pork chops); Sea salt and freshly ground black pepper; 3 tablespoons olive oil; Leaves from 5 sprigs fresh thyme, finely chopped, plus some extra sprigs for garnish; 1 shallot, minced; 16 pitted prunes; 3 pears, peeled, quartered, and cored; 2 small cloves garlic, minced; 6 tablespoons (75 g) sugar

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

Ingredients

For the Sauce

16 pitted prunes
3 pears, peeled, quartered, and cored
1 (750-

Main course
Gluten-free

Method

Prepare

Make the sauce: In a large pan, bring the prunes, pears, wine, cinnamon sticks, and sugar to a boil, then lower the heat. Let simmer for 25 minutes, then strain through a sieve over another pan, reserving the prunes and pears. To the cooking liquid, add the stock, thyme, and shallot.

Bring to a boil again and simmer until the liquid is reduc