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1
Preheat oven to 350F Whisk all ingredients except Cornish Game Hen in medium saucepan over low heat to warm and blend.
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2
Place Dry Rubbed hens, breast side up on rack in roasting pan; brush with aprox.
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3
3/4 cup apricot glaze.
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4
Roast hens about 1 1/2- to 2- hours until meat thermometer inserted into center registers 180 F, brushing occasionally with more glaze.
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5
Cut hens in half and transfer hens to plate setting 1/2 hen on top of prepared Long grain wild rice with shitake mushrooms if desired you can use 2 boxes Zatarines Long Grain Wild rice.
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6
Serve with cornbread stuffing and your favorite vegetable.
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7
Apricot Puree.
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8
Place the apricots in a large saucepan and add enough water to cover them.
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9
(dried apricots can be used if fresh is not available).
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10
Cook over medium heat until apricots are very soft, (about 20 minute).
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11
Drain the apricots, reserving the cooking liquid.
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12
Set the pan aside for later use.
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13
Place the apricots in 2 batches in the bowl of your food processor fitted with the metal blade.
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14
Puree by pulsing on and off until the apricots are smooth.
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15
Add some of the reserved cooking liquid, if necessary.
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16
Scrape the puree back into the large saucepan and stir in the sugar pineapple nectar and lemon juice.
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17
Cook over low heat, stirring continually, until the sugar is dissolved, about 5-10 minutes.
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18
Let cool, then store in an airtight container in the refrigerator, until needed.
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19
(Leftover Puree can be frozen for use at a later time.
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20
).
