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!


(serves 8)


  1. Clean hens well under cold water. Pat dry.
  2. 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.
  3. Preheat oven to
  4. 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.
  5. Bake for 1 to 1 1/4 hours, basting frequently, until golden. Juice should look clear when thigh is pricked with a fork.
  6. Transfer hens, fruit, olives and capers to a serving platter. Moisten with pan juices and sprinkle with parsley. Pass remaining pan juices in a sauceboat.


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 
Recipe last modified: 26 Dec 86

Original header

Path: decwrl!recipes
From: nlm@attunix.uucp (Nancy Mintz)
Subject: RECIPE: Fruit Cornish hens
Message-ID: <8317@decwrl.DEC.COM>
Date: 27 Feb 87 08:48:24 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Unix System Dev., ATT-IS, Summit, New Jersey, USA
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