Cornish Hens With Peach I M Sauce
|Cornish hens||2 Pound, split (Two 1 Pound Birds)|
|Browning sauce||1 Tablespoon|
|Canned sliced peaches in heavy syrup||16 Ounce, drained (Reserve)|
|Syrup||1⁄3 Cup (5.33 tbs)|
|Orange juice||2⁄3 Cup (10.67 tbs)|
|Canned sliced peaches in heavy syrup||16 Ounce, drained, reserve syrup (1 Can)|
Arrange hens in 12x8-inch dish, so that wings are in center of dish.
Brush with browning sauce and season with paprika and pepper.
TO COOK BY INSTA-MATIC: Cover completely with 2 pieces of plastic wrap.
Cook on COOK 4.
After cooking, release plastic wrap.
TO COOK BY TIME: Cover with wax paper.
Cook at HIGH 10 to 11 minutes.
TO COMPLETE: Hens should be tender.
Let stand, covered, 7 minutes.
Meanwhile, in small glass bowl, combine reserved syrup, orange juice, cornstarch and ginger.
Cook 1 1/2 to 2 1/2 minutes or until sauce is thickened; stir once.
Add peaches and spoon over hens.
If necessary, reheat 1 1/2 to 2 minutes before serving.
Garnish, if desired, with slivered almond.