Fruited Cornish Hens
|Cornish hens||2 1⁄2 Pound (2 Whole, 1 1/4 Pound Each)|
|Madras curry powder||2 Tablespoon|
|Vegetable cooking spray||1|
|Mango chutney||1⁄4 Cup (4 tbs)|
|Fresh lime juice||1⁄4 Cup (4 tbs)|
|Chopped rome apple||3⁄4 Cup (12 tbs)|
|Chopped anjou pear||3⁄4 Cup (12 tbs)|
|Peeled chopped kiwifruit||3⁄4 Cup (12 tbs)|
|Cranberries||3⁄4 Cup (12 tbs)|
Preheat oven to 450°.
Remove and discard giblets from hens.
Rinse hens under cold water, and pat dry.
Remove skin, and trim excess fat; split hens in half lengthwise using an electric knife.
Rub hen halves with curry powder.
Place hen halves, meaty sides up, in a shallow roasting pan coated with cooking spray.
Bake at 450° for 25 minutes.
Combine chutney and lime juice; stir well.
Reduce oven temperature to 350°, and brush chutney mixture over hen halves.
Bake for 25 minutes.
Arrange apple, pear, kiwifruit, and cranberries around hen halves in pan; bake an additional 10 minutes or until hen juices run clear.