Peach & wine glazed rock cornish hens with st
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 6 | Rock Cornish Hens; cleaned | |
| Salt | ||
| Garlic powder | ||
| Ground ginger | ||
| Flour; for dusting | ||
| 2 | Apples, peeled, cored and coarsely chopped | |
| 1 | cup | Frozen peaches; coarsely chopped. You can use fresh peaches, but you must peel and remove the stones. |
| ½ | cup | Yellow raisins |
| 1 | tablespoon | Orange peel; grated |
| 1 | cup | Orange juice or more, as needed |
| 2 | tablespoons | Sugar |
| ½ | cup | Butter (1 stick) |
| 1 | pack | Herb seasoned stuffing mix (8 oz size) |
| 1 | cup | Peach jam |
| ½ | cup | Butter (1 stick) |
| ¼ | cup | Dry white wine |
Directions
PEACH AND RAISIN STUFFING
PEACH WINE GLAZE
Season hens lightly with salt, garlic powder, and ginger. Dust lightly with flour.
To make stuffing: In a saucepan, combine first 7 ingredients and simmer mixture for 10 minutes. Add the stuffing mix and stir to combine. Add a little orange juice, if necessary, so that the stuffing is soft, but not soupy.
Stuff the hens about ¾ full and close them with skewers.
Brush the hens generously with melted butter and roast them in a 325 degree oven for 45 minutes, basting them every 15 minutes. Now baste with Peach Wine Glaze and continue baking and basting for an additional 30 minutes. Hens will be nicely glazed and browned. Remove skewers and serve with a buttered vegetable.
Peach Wine Glaze: In a saucepan, heat together all the ingredients until butter is melted and mixture is blended.
Note: Be certain to bake the hens right after stuffing them so that harmful bacteria does not form. If there are any leftovers, please remove the stuffing from the hen's cavity before refrigerating.
Source: With Love From Darling's Kitchen by Rennie Darling.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...