Autumn Fruit Cornish Hens

Name: Autumn Fruit Cornish Hens
Ingredients: 1 pound cornish game hens eight in total; 12 cloves garlic minced; 4 tablespoons oregano dried; 1 x salt to taste; 1 x black pepper to taste; 1 cup red wine vinegar; 1/2 cup olive oil; 1 cup prunes pitted; 1 cup apricots, dried; 1 cup green olives pitted; 1/2 cup capers plus a bit of the juice; 8 each bay leaves; 1 cup brown sugar; 1 cup white wine dry; 4 tablespoons italian parsley chopped

15 ingredients

14 steps

Ingredients

1 pound cornish game hens eight in total
12 cloves garlic minced
4 tablespoons oregano dried
1 x salt to taste
1 x black pepper to taste
1 cup red wine vinegar
1/2 cup olive oil
1 cup prunes pitted
1 cup apricots, dried
1 cup green olives pitted
1/2 cup capers plus a bit of the juice
8 each bay leaves
1 cup brown sugar
1 cup white wine dry
4 tablespoons italian parsley chopped

Directions

1

Clean hens well under cold water.
2

Pat dry.
3

In a large bowl, combine hens, garlic, oregano, salt, pepper, vinegar, oil, prunes, apricots, olives, capers (with juice) and bay leaves.
4

Cover and refrigerate overnight to marinate.
5

Preheat oven to 350F (180C).
6

Arrange game hens in 1 or 2 shallow roasting pans.
7

Spoon all the marinade over the hens.
8

Sprinkle evenly with brown sugar and pour wine around them.
9

Bake for 1 to 1 1/4 hours, basting frequently, until golden.
10

Juice should look clear when thigh is pricked with a fork.
11

Transfer hens, fruit, olives and capers to a serving platter.
12

Moisten with pan juices and sprinkle with parsley.
13

Pass remaining pan juices in a sauce boat.
14

NOTES: