Dried fruits, fresh apples, and nuts make a delightful dressing for these roasted Cornish hens.
- 2 tart apples, such as Granny Smith, peeled, cored, and diced
- ⅔ cup dried apricots, cut into thin slices
- ⅔ cup raisins
- 1 cup walnuts, chopped
- ¼ teaspoon cinnamon
- 2 Tablespoons melted margarine
- ¼ cup apple juice
- 2 Tablespoons honey
- ¼ teaspoon dried thyme
- ½ teaspoon salt
- 2 Cornish hens (about 1¼ lb. each), halved
- ¼ teaspoon fresh-ground black pepper
- Heat the oven to 425°F.
- In a roasting pan, combine the apples, apricots, raisins, walnuts, cinnamon, and margarine. Spread the mixture over the bottom of the pan.
- In a small bowl, combine the apple juice, honey, thyme, and 1/4 teaspoon of the salt to make a glaze.
- Sprinkle the Cornish hens with the remaining 1/4 teaspoon salt and the pepper and set them breast-side down on top of the fruit-and-nut mixture. Brush the hens with some of the glaze and then cook for 10 minutes.
- Remove the roasting pan from the oven. Stir the fruit-and-nut mixture and turn the hens over. Brush them with more of the glaze, return the pan to the oven, and cook until just done, about 15 minutes longer
- Glaze the hens one final time and serve them with the fruit-and-nut dressing.
This recipe can be doubled or tripled