Rack of Pork with Maple-caramelized Apples

Preheat oven to 450°F (230°C).
Mix 2 Tbsp. (30 mL) of butter with rosemary, 2 Tbsp. (30 mL) maple liqueur and pepper together, and rub the rack with mixture.
Put the rack in a roasting pan and brown in the oven for 15 minutes.
Meanwhile, in a big skillet, melt 2 Tbsp. (30 mL) butter over medium heat and brown apples and shallots. Add maple syrup and cook until apples are glazed.
Lower oven temperature to 325°F (160°C).
Put apples, shallots and rosemary sprigs round the pork in the pan, and add broth.
Roast for 40 minutes or until a meat thermometer reads 150°F (65°C).
Remove rack to a platter, tent with foil, and let stand 10 – 15 minutes before carving. Transfer apples and shallots to a serving dish. Reserve pan juices.
In the roasting pan, bring reserved pan juices (about 1 cup or 250 mL) and remaining maple liqueur to a simmering boil and reduce by one third over medium heat. Work flour and 2 tsp. (10 mL) butter into a paste (beurre manié) and whisk into gravy. Simmer until thickened.
Carve the rack, cutting between the ribs, and serve pink with apples, shallots and gravy.
Savour the flavour ― think pink!