Peach & wine glazed rock cornish hens with st
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Peach & wine glazed rock cornish hens with st
  Peach    Wine    Cornish    Cornish hen  
Last updated 6/12/2012 12:48:52 AM. Recipe ID 10102. Report a problem with this recipe.
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      Title: Peach & wine glazed rock cornish hens with st
 Categories: Cornish hen, Wine
      Yield: 6 Servings
 
           -JUDI M. PHELPS
      6    Rock Cornish Hens; cleaned
           Salt
           Garlic powder
           Ground ginger
           Flour; for dusting

MMMMM-----------------PEACH AND RAISIN STUFFING----------------------
      2    Apples, peeled, cored and
           -coarsely chopped
      1 c  Frozen peaches; coarsely
           -chopped.  You can use fresh
           -peaches, but you must peel
           -and remove the stones.
    1/2 c  Yellow raisins
      1 tb Orange peel; grated
      1 c  Orange juice or more, as
           -needed
      2 tb Sugar
    1/2 c  Butter (1 stick)
      1 pk Herb seasoned stuffing mix
           -(8 oz size)

MMMMM----------------------PEACH WINE GLAZE---------------------------
      1 c  Peach jam
    1/2 c  Butter (1 stick)
    1/4 c  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.
  




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Recipe ID 10102 (Apr 03, 2005)

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