Plum-Glazed Cornish Hens Recipe

Ingredients

• 4 large navel oranges, sliced
• 4 Cornish game hens (20 ounces each), split lengthwise
• 1/4 teaspoon pepper
• 1 can (15 ounces) plums, pitted, drained
• 1/4 cup finely chopped onion
• 1/4 cup butter, cubed
• 3/4 cup thawed lemonade concentrate
• 1/3 cup chili sauce
• 1/4 cup soy sauce
• 1-1/2 teaspoons prepared mustard
• 1 teaspoon ground ginger
• 1 teaspoon Worcestershire sauce
• 1/4 cup flaked coconut, toasted, optional

Directions

• Arrange orange slices in two greased 13-in. x 9-in. baking dishes. Top with game hens; sprinkle with pepper. Bake, uncovered, at 350° for 45 minutes.
• Meanwhile, place the plums in a food processor; cover and process until smooth. Set aside. In a large skillet, saute onion in butter until tender; stir in lemonade concentrate, chili sauce, soy sauce, mustard, ginger, Worcestershire sauce and plums. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Set 1 cup of sauce aside. Spoon remaining sauce over hens.
• Bake 30-45 minutes longer or until juices run clear and a meat thermometer reads 180°, basting occasionally with pan drippings. Sprinkle with coconut if desired. Serve with reserved plum sauce. Yield: 4-6 servings.

Plum-Glazed Cornish Hens published in Quick Cooking March/April 2000, p37