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Maple And Calvados-Glazed Pork Crown Roast With Apple-Chestnut Puree

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Ingredients

1/2 cup Calvados (apple brandy)

1/4 cup maple syrup

1 sage sprig

1 (16-rib) crown roast of pork (about 10 1/4 pounds), trimmed

Cooking spray

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

4 cups chopped peeled Granny Smith apple (about 1 1/2 pounds)

1 cup bottled chestnuts

1/3 cup packed brown sugar

2 tablespoons maple syrup

2 tablespoons half-and-half

2 tablespoons Calvados (apple brandy)

1/2 teaspoon salt

1 teaspoon finely chopped fresh sage

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