Peaches, Pork Roast with Brandy. Slice the peaches to manageable pieces add to vegetables in bottom of the roaster. Score the mushrooms in a circular form around the caps. Surrounding the pork roast and pour the Brandy over the shrooms In large heavy pot, combine peaches and sugar.

In a large skillet, brown pork in oil on all sides. Sprinkle with onion salt and pepper. Drain peaches, reserving juice in a small bowl; stir the chili sauce, brown sugar, vinegar and pie spice into the juice. You can have Peaches, Pork Roast with Brandy using 25 ingredients and 10 steps. Here is how you cook it.

Ingredients of Peaches, Pork Roast with Brandy

Prepare of Spices---------.
It's 1 teaspoon of salt.
You need 1/2 teaspoon of celery salt.
You need 1/2 teaspoon of ground ginger.
It's 1/2 teaspoon of ground allspice.
It's 1/2 teaspoon of ground cinnamon.
It's 1/2 teaspoon of ground black pepper.
It's 1/4 teaspoon of cayenne pepper.
Prepare 1/2 teaspoon of ground nutmeg.
You need 1/4 teaspoon of ground cloves.
It's 1/2 cup of light brown sugar.
You need 3 leaf of Bay leaves.
Prepare of Roast------------.
Prepare 2 stalks of celery chopped.
Prepare 2 of large carrots.
You need 1 of large onion thinly sliced.
It's 1 stick of butter softened to room temperature.
Prepare 29 ounces of canned peaches with juices.
You need 5 pound of Boston Butt pork blade roast bone in.
You need 1/2 cup of Brandy Amber in color.
You need 1 teaspoon of red wine vinegar.
You need 8 ounces of whole mushroom I used white button mushrooms.
Prepare of To thicken just a bit-----------.
It's 3 tablespoon of water.
It's 2 tablespoons of flour.

Spoon peaches over roast; top with juice mixture. Salt & pepper the outside of the roast & place in roasting dish, skin side up, with any peaches that wouldn't fit inside the roast & any other roasting veggies you like. (i.e potatoes, carrots, parsnips, Jerusalem artichokes, etc). Score the peaches with an "X." Drop peaches into a large pot of boiling water. Now you've taken the roast out of the oven, and it's time for the fun to really begin.

Peaches, Pork Roast with Brandy instructions

Preheat oven 400 degrees Fahrenheit.
Peel and chop the carrots and slice the onion. Chop the celery.
Gather your spices.
Mix the spices with softened butter. Coat the roast with butter and spices..
Slice the peaches to manageable pieces add to vegetables in bottom of the roaster. Add peach juices from can..
Score the mushrooms in a circular form around the caps. Surrounding the pork roast and pour the Brandy over the shrooms.
Add everything to a roaster cover and roast in oven for 2-1/2 hours. Add the red wine vinegar. Put on a burner, mix the water and flour. Then add to the juices and stir till thickened and simmer 7 minutes..
Let rest for 10 minutes remove the bone..
Shred the pork and mix well serve..
I hope you enjoy!.

You'll deglaze the roasting pan with a little balsamic vinegar, finishing with a wee chunk of cold butter. It's an easy and impressive summer dinner. Place peaches on individual serving dishes, top with ice cream, and drizzle with sauce for a light summer dessert. Pat the pork loin dry with paper towels. Season generously all over with salt and pepper.