Cornish Hens With Ginger-Plum Glaze
2/3 cup plum jam or preserves
3 tsps grated, peeled fresh ginger
4 large plums, each cut in half
2 Cornish hens (about 1 3/4 pounds each)
2 TBs soy sauce
1 tsp Signature Spices Chinese Five Spice powder
3/4 tsp salt
1/4 tsp coarsely ground black pepper
2 small garlic cloves, crushed with garlic press
In 1-quart saucepan, heat plum jam and 1 tsp ginger over low heat, stirring,
1 to 2 minutes, until jam melts. Spoon 2 TBs plum glaze into medium bowl;
add plums and toss to coat. Set glaze aside. Remove giblets and necks from
hens; freeze to use in soup another day. With kitchen shears, cut each hen
in half. Pat hens dry. In small bowl, mix remaining 2 tsps ginger with soy
sauce, Chinese five-spice powder, salt, pepper, and garlic. Brush mixture
on hen halves. Place hen halves, skin side down, on grill over medium heat
and cook 15 minutes, turning once. Brush skin side of hens with plum glaze
from saucepan; turn hens over and cook 5 minutes. Brush hens with
remaining glaze; turn over and cook 10 minutes longer or until juices run
clear when thickest part of thigh is pierced with tip of knife and hens are
golden. Just before hens are done, place plums on grill and cook about 6
minutes or until plums are hot and lightly browned, turning once.
