1 pork roast (loin or leg)
6 small firm pears, peeled
2 cups semisweet white wine
3/4 cup sugar
FOR PORK: Preheat oven to 425 degrees. Score the rind of the pork and place roast in a strainer over a large bowl. Pour on boiling water--this causes the skin to contract, making it more crispy. Dry and rub with coarse salt. Place on a rack in a roasting pan, cook for 30 minutes, turning once, then reduce heat to 350 degrees and cook for an additional 2-2 1/4 hours, until roast is done.
FOR PEARS: Simmer pears separately with the wine, 2 cups water and 1/4 cup of the sugar. When tender, remove pears and drain on paper towels; reduce liquid.
FOR GRAVY: Remove the roast, add the reduced liquid to the pan juices and boil to make a gravy. Thicken with some butter and flour kneaded together and add salt and pepper to taste.
TO SERVE: Place the roast on a large platter and set aside to settle for 15-20 minutes before carving. Simmer the remaining 1/2 cup sugar with 2 tablespoons water in a small pan until it turns to a golden toffee. Working quickly, dip the pears one by one into the toffee, spooning it evenly over the tops. Arrange around the roast and serve at once with the gravy in a jug.
Active Time: 15 Minutes
Total Time: 3 Hours 45 Minutes
Yield: 6 Servings