Monday, February 20, 2012

Apricot Glazed Cornish Hens

Apricot Glazed Cornish Hens
From: ems

2 table spoons of good Balsamic Vinegar
2-3 Big dollops of Apricot preserves (depends on how big your birds are)
small pat of butter
Good splash of Cointreau (orange juice also works)

Melt the butter, add in the orange juice/liquor then add the preserves. Heat slowly until the preserves are melted then add in the Balsamic and mix together.

I got the birds roasting for about 20 mins before I added the first glaze. The Balsamic keeps it from being overly sweet. I just seasoned the birds with salt, pepper, garlic powder and thyme. A little bit of cayenne would be good in the glaze also I think.

No comments: