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Cornish Hens with fruit Recipe

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This recipe for Cornish Hens with fruit, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 1 pound Cornish hen for each 1 to persons (for 4 hens)
3 gloves garlic, peeled and minced
1 tbsp dried oregano
1/2 cup red wine vinegar
1/4 cup olive oil
1/2 cup pitted prunes coarsely chopped
1/2 cup dried apricots coarsely chopped
1/4 cup capers
2 bay leaves
1/4 cup light brown sugar
1/2 tsp thyme
1/2 tsp sage
Kosher salt and fresh ground pepper
Parsley for garnish

In a bowl or container large enough to hold all hens, combine garlic, oregano, red wine vinegar, olive oil, prunes, apricots, capers drained and 1/2 tsp of pickling liquid and bay leaves (broken in 2).

Rinse hens under cold water and pat dry. Put in container with fruit marinade and toss. Cover and refrigerate 8 hours or overnight.

Preheat oven to 375 Remove hens from refrigerator and let sit at room temp for 15 to 30 minutes before roasting.

Line shallow roasting pan with nonstick foil if you have it. Place hens in pan breast side up. Drain the fruit from the marinade and discard liquid Arrange fruit on top of hens. Whisk together brown sugar, thyme, and sage. Sprinkle over hens and then sprinkle with kosher salt and fresh ground pepper.

Bake for about 1 hour. Remove and tent with foil and let rest for 15 minutes. To serve arrange on platter and drizzle with half of the pan juices and sprinkle with parsley. Can serve remaining pan juices in a gravy boat if you wish.
Makes 4 to 8 servings.




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