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Plum-Glazed Cornish Hens

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

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,

Printed from tasteofhome.com Oct 14, 2008

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Plum-Glazed Cornish Hens cont.

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.