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    Peach & Wine Glazed Rock Cornish Hens


    Source of Recipe


    "With Love From Darling's Kitchen"

    Recipe Introduction


    This recipe is absolutely delicious.

    * Exported from MasterCook *

    Peach & Wine Glazed Rock Cornish Hens with Stuffing

    Recipe By : Rennie Darling
    Serving Size : 6 Preparation Time :0:00
    Categories : Cornish hen, Family, Wine

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    6 Rock Cornish Hens -- cleaned
    salt
    garlic powder
    ground ginger
    flour -- for dusting

    ---PEACH AND RAISIN STUFFING---
    2 apples -- peeled, cored,
    -- and finely chopped
    1 cup frozen peaches -- coarsely chopped. Y
    -- can use fresh peaches,
    -- but you must peel and
    -- remove the stones
    1/2 cup yellow raisins
    1 tablespoon orange peel -- grated
    1 cup orange juice or more,
    -- as needed
    2 tablespoons sugar
    1/2 cup butter (1 stick)
    1 package herb seasoned stuffing mix
    -- (8 ounce size)

    -------PEACH WINE GLAZE-------
    1 cup peach jam
    1/2 cup butter (1 stick)
    1/4 cup dry white wine

    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 3/4 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.

    Judi's note: This was absolutely fabulous. I use fresh peaches, but frozen would do nicely.

    I first made this back in 1995. Try adding a little dry sherry to the stuffing mixture in place
    of some of the orange juice.

    Source:
    "With Love From Darling's Kitchen"

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