Maple and Calvados-Glazed Pork Crown Roast with Apple-Chestnut Puree

I have always wanted to make a crown roast and I am so glad I made this one. I cant explain to you the compliments I received. I tripled the basting syrup because it didn't seem enought to me & I wanted to keep basting it. I made an 18 rib roast and cooked it to the exact temp. Everyone raved about it. Even my

What a beautiful presentation!!! Instead of Calvados I used Berentzen ApfelKorn. The clerk at the store told me all the great chefs in town use the ApfelKorn to cook with, so that was good enough for me. The roast is so moist!!! I served it with a pear sage stuffing in the middle. Spectacular recipe!! Will make again soon