Place the roast in a shallow baking tray. Mix together the mustard and 2 tablespoons of brown sugar; spread over the roast.
Roast for 3 hours in the preheated oven, basting with 1/4 cup of the apple juice every 30 minutes.
During the last hour the roast is cooking, combine the prunes, apricots, red wine, remaining brown sugar, juices from the baking tray and cloves in a saucepan over medium heat. Bring to a boil, then cover and simmer 15 minutes. Spoon the fruit around the roast in the baking tray during the last 30 minutes of cooking.
When the roast is done, place it onto a serving platter and spoon the fruit around it. Remove 4 tablespoons of the juices from the baking tray and mix with the cornflour. Stir into the pan of juices and cook over medium-high heat, stirring gently until thickened and no longer cloudy, about 5 minutes. Drizzle over slices of the roast or serve on the side for guests to serve themselves.