Recipe: Cornish Hens with Peach Sauce

CORNISH HENS WITH PEACH SAUCE

1/4 cup peach preserves
2 tablespoons vinegar (preferably balsamic), divided use
1 1/2 teaspoons grated fresh ginger, divided use
3 tablespoons chopped fresh basil, divided use
1/2 teaspoon salt
1/4 teaspoon pepper
2 (about 1 1/2 lbs each) Cornish hens
1/2 cup peach nectar
1 peach, halved, pitted and cut into 1/4-inch-thick slices

Preheat oven to 425 degrees F.

Combine preserves, 1 tbsp vinegar and 1 tsp ginger; set aside.

Combine 2 tbsp basil, salt and pepper. Separate skin from hen breasts; rub basil mixture over meat under skin. Gently pat down skin to smooth. Place hens on rack set in roasting pan.

Roast in 425 degree F oven for 15 minutes.

Brush the preserves mixture over hens. Continue roasting until meat thermometer inserted into thickest part of thigh registers 180 degrees F or until meat is no longer pink near bone, 30-40 minutes. Drain pan juices into a small pot. Keep hens warm while preparing the sauce.

In small pot over medium-high heat combine pan juices and peach nectar with remaining vinegar and ginger. Bring to a boil; reduce heat to low. Add peach slices; cook until softened, about 5 minutes. Stir in remaining basil. Serve over hens.

Servings: 4
Adapted from source: Woman's World, August 17, 1999