Stuffed Capon with Persimmon

1 Ten pound capon
2 1/2 c Chicken stock
1 c Spelt
1/2 c Apples; diced
1/4 c Raisins
1/2 c Plums; diced
1/4 c Fresh cranberries
1/4 c Chipotle chilies; minced
1 ts Lemon sage; minced
1 ts Teaspoon rosemary; minced
1 c Bread; diced
Salt and pepper; to taste
3 Ripe persimmons

Preheat oven to 350 degrees.

Bring chicken stock to boil, add spelt and simmer covered for about an hour. Add fruit and chipotles, simmer 15 minutes. Remove from heat and toss with herbs, bread and seasonings.

Stuff capon with mixture while still hot. Roast stuffed bird for 70 minutes.

Let sit, then arrange on a serving platter and garish with sliced persimmons.