Instructions: 1.Insert meat thermometer into one end of roast. Bake at 325 F for 30 to 40 minutes or until browned. Turn roast and bake and additional 30 minutes to brown the bottom. Turn roast again and drain off drippings.

2.In saucepan over medium heat, melt currant jelly and peach preserves. Brush roast generously with sauce and cover.

3.Continue baking until meat thermometer reads 160 F, about 15 minutes, basting occasionally with sauce.

4.Remove roast from oven. Garnish with peach slices and currants. Serve with remaining sauce.

Note: Canned, sliced peaches can be substituted for fresh peaches.

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