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1
In a small bowl, just cover the pomegranate seeds with the Marsala.
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2
You may have to use more Marsala.
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3
Gently mix in the mint and set aside, covered, for 1 hour.
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4
Season the birds inside and out with salt and pepper.
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5
Drain the pomegranate seeds and mint, reserving the liquid.
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6
Stuff the birds with some of the seeds, reserving remainder for later use, and the mint.
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7
Using a needle, truss the bird tightly so that the inner cavity is closed and sealed shut buy the 2 legs.
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8
Wrap each bird in a slice of pancetta, using your palms to press the pancetta tight against the bird.
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9
Preheat the oven to 375 degrees F.
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10
In an oven-proof saute pan, heat the olive oil, butter.
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11
Add 3 sage leaves and cook 1 minute before adding the hens.
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12
Brown the birds on all sides over high heat until well-browned, about 5 minutes.
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13
Lower the heat, and add the remaining sage leaves, and pomegranate seeds.
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14
Place the saucepan in the oven for 7 minutes.
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15
Remove the pan from the oven.
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16
Drizzle the hens with 3 tablespoons of the remaining Marsala and pat with 4 tablespoons of the remaining butter.
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17
Baste the hens with the pan juices and return to the oven for 5 more minutes.
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18
In a small saucepan, melt the remaining butter over low heat.
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19
Add the orange peel and saute gently for 5 minutes, stirring gently so that the peel absorbs the butter.
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20
Remove the sauteed peels from the heat.
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21
Remove the hens from the oven and transfer them to a serving dish.
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22
Sprinkle the hens with the orange peel, and drizzle them with pan juices and pomegranate seeds.
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23
Serve immediately.
