Trim the fat from the meat. Place roast, bone tips up, on a rack in a shallow roasting pan. Make a ball of foil and press it into cavity of roast to hold it open. Wrap bone tips with foil to prevent meat on tops of bones from drying out. Roast in a 325 degree F oven for 1-1/2 hours.

For stuffing: In a small mixing bowl, stir together the hot water, cherries, and bouillon granules. Let mixture stand for 5 minutes. Don't drain.

In a small skillet, cook the celery and onion in hot butter until tender.

In large mixing bowl, toss together the bread cubes, pecans, sage, and pepper. Add fruit mixture and celery mixture. Toss gently to moisten. (For a moister stuffing, add 1/4 cup water.)

Remove foil from roast cavity. Loosely pack stuffing into the center of the roast. Cover stuffing loosely with foil. Insert a meat thermometer into the center of the stuffing. Place any of the remaining stuffing into a lightly greased casserole dish. In covered casserole dish, bake stuffing alongside the stuffed roast for 45 to 60 minutes or until a meat thermometer in stuffing registers 160 degree F.

Cover the pork roast with foil and let it stand for 15 minutes before carving. Serve the additional stuffing in the casserole along with the roast. To serve, slice the roast between the ribs. If you like, garnish the serving platter with some fresh crab apples and fresh sage sprigs. Makes 12 servings.