Title: Autumn fruit cornish hens
 Categories: Usenet
      Yield: 8 Servings
 
      8    Cornish game hens
           -(each about 1 lb)
     12 lg Garlic cloves, peeled
           -and finely minced
      4 T  Oregano, dried
           Salt (to taste)
           Pepper (to taste)
      1 c  Red wine vinegar
    1/2 c  Olive oil
      1 c  Prunes, pitted
      1 c  Apricots, dried
      1 c  Green olives, pitted
    1/2 c  Capers (plus a bit
           -of the juice)
      8    Bay leaves
      1 c  Brown sugar
      1 c  White wine, dry
      4 T  Italian parsley (chopped)
 
  Clean hens well under cold water.  Pat dry.
  
  In a large bowl, combine hens, garlic, oregano, salt, pepper,
  vinegar, oil, prunes, apricots, olives, capers (with juice) and bay
  leaves.  Cover and refrigerate overnight to marinate.
  
  Preheat oven to 350 degrees F.  Arrange game hens in 1 or 2 shallow
  roasting pans. Spoon all the marinade over the hens. Sprinkle evenly
  with brown sugar and pour wine around them. Bake for 1 to 1 1/4
  hours, basting frequently, until golden. Juice should look clear when
  thigh is pricked with a fork. Transfer hens, fruit, olives and capers
  to a serving platter. Moisten with pan juices and sprinkle with
  parsley. Pass remaining pan juices in a sauce boat.
  
  NOTES:
  
  *  Cornish game hens stewed in fruit and sugar -- I originally got
  this recipe from the Sunday magazine of the local paper. I served it
  last year for Christmas dinner, and it's very good. What's more, this
  recipe is easy: you just put everything in a bowl, marinate
  overnight, then bake until done!
  
  : Difficulty:  easy.
  : Time:  5 minutes preparation, overnight marinating, 1 hour cooking.
  : Precision:  approximate measurement OK.
  
  : Nancy Mintz
  : UNIX System Development Lab, AT&T-IS, Summit, NJ
  : ihnp4!attunix!nlm
  
  :