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 reduced by about half, 20 to 25 minutes. Season with salt and pepper and let cool. Cover until ready to use. Cover the prunes and pears, let cool, and store everything in the fridge until dinnertime.
Rub the meat with the oil, thyme, and garlic and sprinkle with salt and pepper. Cover and refrigerate until ready to use.
Remove the meat from the fridge so it can reach room temperature. The meat needs to be cooked for about 1¼ to 1½ hours and rest for 15 minutes, so make sure to plan the start of your dinner well.
Place the roast in a baking dish.
Cover loosely with aluminum foil and allow the meat to rest on a carving board for 15 minutes.
Meanwhile, heat up the sauce in a saucepan and add the poached prunes and pears.
Place the roast on a (preheated!) serving dish and pour some of the sauce over it. Serve the remaining sauce separately.
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