Preheat oven to 325 degrees F. Trim fat from meat. Place roast, bone tips up, on a rack in a shallow roasting pan. Make a ball of foil and press it into the roast cavity to hold cavity open. Wrap the bone tips with foil. Roast for 2-1/2 hours.
Meanwhile, for stuffing, in a large skillet cook celery and onion in hot butter over medium heat about 5 minutes or until tender. In a very large bowl toss together bread cubes, apples, apricots, cherries (if desired), sage, and pepper. Add broth and the celery mixture. Toss gently to moisten. If desired, add enough additional broth to make stuffing desired moistness.
In a small bowl stir together the orange juice, corn syrup, and soy sauce; set aside.
Remove foil from roast cavity. Loosely pack stuffing into the center of the roast. Cover stuffing loosely with foil. Insert an ovenproof meat thermometer into the center of the stuffing. Place any remaining stuffing in a covered lightly greased casserole; set aside. Roast for 45 to 60 minutes or until thermometer in stuffing registers 165 degrees F and the roast registers 150 degrees F, brushing roast occasionally with the orange juice mixture. Bake the stuffing in the casserole the last 45 to 60 minutes of roasting.
Cover crown roast with foil and let stand for 15 minutes. The temperature of the meat after standing should be 160 degrees F. To serve, slice crown roast between the ribs. Serve the additional stuffing in casserole along with the roast.