Preparation time: 5 to 10 minutes. Cooking time: about 2 hours. Serves 4. Salt & freshly ground pepper All-purpose flour 1 c. sugar 1/3 c. cider vinegar 4 tart apples, peeled, cored & quartered 2 tsp. sugar 1 c. cream, room temp.

Preheat oven to 450 degrees. Lightly score the top of the pork. Rub with salt, pepper and flour. Place bone side down on a rack in a roasting pan. Roast for 15 minutes.

Meanwhile, combine the sugar and vinegar in a saucepan. Heat, stirring, until boiling. Reduce the heat and simmer for 5 minutes.

Baste the pork with the vinegar-sugar mixture and reduce the oven temperature to 350 degrees. Pour enough water in the pan to film the bottom. Continue to roast, basting every 20 minutes with the vinegar- sugar mixture, about 1 hour 45 minutes longer or 30 minutes per pound. Add more water to the bottom of pan as needed.

About 30 minutes before the pork is done, add the apples to the pan, turning to coat with the juices. Sprinkle with sugar and, turning occasionally, cook with the pork until it is tender.

Transfer the meat to a serving platter and surround with the apples. Skim the fat from the pan juices and add the cream. Heat to boiling and serve with the roast.