3 bunches green onions
1/4 c. butter
4 lg. fresh mushrooms, sliced
2 cooking apples, peeled & diced
3 c. herb-seasoned stuffing mix
1 c. applesauce
3 tbsp. brandy
1 (10 oz.) jar apricot preserves
1/4 c. brandy
1 (9 oz.) jar sweet pickled kumquats
1/4 c. brandy

Sprinkle roast on all sides with salt and pepper; place bone ends up on a rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone. Saute onion in butter until tender but not browned. Add mushrooms. Cook stirring constantly until tender. Add apples; cook stirring constantly for 1 minute. Stir in stuffing mix, applesauce and 3 tablespoons brandy; spoon into center of roast. Cover stuffing and exposed ends of ribs with aluminum foil.

Heat preserves and 1/4 cup brandy. Set 1/4 cup mixture aside. Bake crown roast at 325 degrees for 35-40 minutes per pound or until meat thermometer registers 170 degrees, basting every 10 minutes after first hour with brandy mixture. Remove from oven and let stand 15 minutes. Place on serving platter. Garnish bone tips with kumquats. Heat reserved 1/4 cup of preserve mixture. Pour 1/4 cup brandy over heated mixture. Ignite and pour over roast.