Soak the prunes & apricots in the orange juice overnight

Heat the butter in a frying pan & cook the onion & celery until softened

Add the ginger & garlic - cook another 2 minutes

Place this mixture in a lare bowl & let cool

Remover sausage meat from casings

Add the sausage meat, pecans, bread crumb, soaked fruit & any remaining juices to the bowl season with salt & pepper - mix well

Test the seasoning of the stuffing by frying a small spoonful - correct seasoning if necessary

Preheat the oven to 400°F

Season the Crown Roast then pack stuffing into the centre of the roast, mounding slightly. You will have leftover stuffing which will be cooked separately

Place a squae of alminum foil on the bottom of the pok roast tokeep the stuffing in place, then place the roast on a rack in a roasting pan

Pour about 1 cup of water intothe pan

Cover the tips of the bones with small pieces of foil to prenent them from burnning

Place the roast in the oven & roast for 10 minutes, then reduce the oven temperature to 325 & continue to cook for 25 minutes per lb or until the internal temperature of the pork reads 160°F. Make sure there is always soe water in the bottom of thep pan

An hour before the pork is ready place the remaining stuffing in a shallow dish in the oven coverning the pan with foil. Once the pork is cooked remove it from the oven & place on a warm platter covered loosely withfoil and allow it to rest

To make sauce, tip any fat from the roasting pan & add the orange juice & chicken stock to the pan

Bring tp a boil scraping u any brown bit from the bottom of the pan

Whisk in the honey & corn starchmixture & return to a boil

Season with salt & pepper & strain into a gravy boat

Remove the foil from the tips of the bones, cut off the string & carve the roast into individual chops

Serve with the stuffing & sauce