Plum-Glazed Cornish Hens
The homemade plum sauce that's baked onto these tender Cornish hens is wonderful. "Save this recipe for your best company," recommends Annie Tompkins of Deltona, Florida. "I often sprinkle the hens with toasted coconut for a different taste sensation."
SERVINGS
|
4-6
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
35 min. |
COOK
|
75 min.
|
TOTAL
|
110 min.
|
INGREDIENTS
- 4 large navel oranges, sliced
- 4 Cornish game hens (1 to 1-1/2 pounds each), split lengthwise
- 1/4 teaspoon pepper
- 1 can (16 ounces) plums, drained and pitted
- 1/4 cup finely chopped onion
- 1/4 cup butter, cubed
- 3/4 cup 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. Brush 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.