Fruited Cornish Hens

Ingredients

• 0.8 cup anjou pear coarsely chopped
• 0.8 cup rome apple coarsely chopped
• 2.5 pound cornish game hens 
• 0.8 cup cranberries 
• 2 tablespoons madras curry powder 
• 0.8 cup kiwifruit peeled coarsely chopped
• 0.3 cup juice of lime fresh
• 0.5 cup mango chutney 

Equipment

• frying pan
• oven
• roasting pan

Directions

1. Remove and discard giblets from hens. Rinse hens under cold water, and pat dry.
2. Remove skin, and trim excess fat; split hens in half lengthwise. Rub hen halves with curry powder.
3. Place hen halves, meaty sides up, in a shallow roasting pan coated with cooking spray.
4. Bake at 450 for 25 minutes.
5. Combine chutney and lime juice; stir well. Reduce oven temperature to 350, and brush chutney mixture over hen halves.
6. Bake 25 minutes. Arrange apple, pear, kiwifruit, and cranberries around hen halves in pan; bake an additional 10 minutes or until hen juices run clear.
7. Place 1 hen half and 3/4 cup fruit on each of 4 plates.
8. Note: Frozen, thawed cranberries may be substituted for fresh cranberries, if desired.