1 crown roast of pork, 8 - 9 lbs.
Salt and pepper
1 c. each chopped dried figs, pitted prunes, currants, peaches, apricots, pears,
apples, pitted dates
1 lg. onion, finely chopped
1 lemon, thinly sliced and seeded
2 c. finely crushed biscuit crumbs
2 c. White Port

Preheat oven to 350°F. Salt and pepper pork and stand it in a foil lined pan (shallow). To make stuffing, put the ground trimmings (found in roast's center) in large skillet. Brown over medium heat until crumbly. Drain excess fat. Add remaining ingredients and stir in wine. Stuff center of roast and cover stuffing with foil.

Roast for 2 1/2 to 3 hours, or until meat thermometer registers at 180°F. Garnish with brandied pears and peaches.

Serves 8.