Recipe Ingredients:
- 4 Cornish hens (about 1 1/2 pounds each)
- Salt and freshly ground pepper to taste
Sauce:
- 3/4 Cup apricot jam
- 1 1/2 cups orange juice
- 1 1/2 cups dry red wine
- 1 tablespoon ground ginger
- 1 teaspoon salt or to taste
- 2 teaspoon garlic powder
- 1 1/2 teaspoon dried thyme
- 2 teaspoon honey
- 2 teaspoon potato starch, dissolved in 2 teaspoon cold water
- 6 ounces dried apricots, cut in half if large
- 6 ounce dried prunes
To Prepared Hens: Using kitchen shears, cut hens in half by cutting along one side of breastbone. Cut down both sides of backbone and remove row of small bones.
To make Sauce: In a medium saucepan, melt jam. Whisk in orange juices. Whisk in orange juice, wine ginger, salt garlic powder, thyme, and honey. Simmer over moderate heat, whisking occasionally, until thickened slightly and reduced to about a cups, about 10 minutes. Remove from heat and set aside.
To Roast: Choose a shallow roasting pan or rimmed baking sheet into which the hens fit comfortably with about a 1-inch space between them. If the pan is too large, the juices will evaporate and burn. Line pan with a double thickness of heavy-duty foil. Place hens breast side up. Sprinkle with salt and pepper. Roast for 10 minutes. Remove from oven and brush with sauce. Roast for 30 to 35 minutes. Remove from oven and brush with sauce. Roast for 30 to 35 minutes more, bushing with sauce every 10 to 15 minutes. (Hens may be refrigerated overnight, the skin will shrink slightly, but the hens will taste fine. Reheat at 425 degree for 7 to 10 minutes.)
While Hens Roast, Complete Sauce: Off the heat, stir potato starch into sauce. Return to moderately high heat and bring to a boil. whisking constantly. Stir in apricots and prunes and simmer 5 minutes, or until softened. To serve, spoon sauce over heat.
Makes: 8 servings.
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