INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375 degrees. Rehydrate the apricots by covering
them with boiling water and steeping them for 10 minutes before
draining and slicing into quarters. Pit and roughly chop the dates,
mix them with the apricots, and set aside. Combine the sugar with all
of the liquid ingredients. Bring to a boil and simmer 10 minutes,
then set aside. Season the Cornish Hens, inside and out, with salt
and pepper. Place 1 bay leaf and 1/2 teaspoon of dried thyme inside
each bird and close the body cavity by tieing with twine or with a
skewer or toothpicks so that the bird holds its shape. Brush the hens
with olive oil, place them breast side down in a roasting pan, and
roast for 20 minutes. At the end of 20 minutes, pour off any excess
fat from the pan turn the birds breast side up and roast 20 minutes
more. At the end of this 20 minute roasting period, add the apricots,
dates, and the liquid to the roasting pan, and braise the contents of
the pan together for another 25 minutes. Check the oven every so
often to see that the liquid has not all evaporated. If it has, add
enough water to keep the bottom third of the hens moist. At the end
of the cooking time, allow the hens to rest 10 minutes before
serving. Place one hen on each dish and pour some of the apricot and
date sauce over the top. This recipe yields 4 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1A06 broadcast 02-22-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-28-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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