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Stuffed Cornish Hens w/ Maple Brandy Glaze

	Stuffing: one half lemon, salt and pepper, 2 cups peeled, cored and coarsely chopped apples, 2 cups presoaked prunes, pitted and chopped, 1 large onion, peeled and quartered
1.	Preheat oven to 425 degrees.
2.	Wash the hens under cold water, pat it thoroughly dry with paper towels, then rub the birds with lemon. Lightly salt and pepper the inside and stuff the cavity with apples and prunes and onion.
3.	Close the opening of the hens.
4.	Arrange the hens breast up on a wire rack set in a shallow roasting pan (or two) filled with 1/4” water. (This will prevent the glaze dripping from smoking.)
5.	Glaze and roast the hens. Brush 2 tbs. of melted butter over the hens, season with salt and pepper.
6.	Roast the hens for 20 minutes, meanwhile make the glaze (see below). Brush the hens generously with the glaze and continue to roast, basting with more glaze every 10 minutes, until juice runs clean when you pick the thickest part of the thigh and the temperature is 170 degrees, another 30 to 35 minutes.
7.	Transfer hens to a platter.
	Maple Brandy Glaze: Ingredients: 1 1/2 cups apple juice, 1 tb. molasses, 3 tbs. pure maple syrup, 1/4 cup Calvados or apple jack or other brandy, 1/2 tsp. Ground nutmeg, 1/2 tsp. Ground allspice, 1 tbs. unsalted butter.
	In a small saucepan, heat the apple juice until reduced to one half cup. Add the remaining ingredients and return to a boil. Reduce to a simmer and cook until reduced to 3/4 cup, about 3 minutes.

If you have any questions regarding this recipe please call us at (516) 922-2400.