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An unusual recipe for Cornish hens. The sauce is a beautiful lavender. Serve with a rice and salad.

Serve with a Petite Sirah or Zinfandel.

Not for cholesterol counters. You can use less butter if you like but it's important to baste with butter and put the pan juices in the blender for the sauce.

Cornish Hens Stuffed with Purple Grapes

Cornish hens stuffed with grapes.

Ingredients

4 Cornish Hens, save and trim livers and set aside
1 1/2 cups (3 sticks) unsalted butter, melted.
4 to 5 cups purple grapes, halved and seeded
Seeds from two cardamom pods, crushed
1 tablespoon fresh lemon juice
1 teaspoon coarse salt
Freshly ground pepper

Instructions

Preheat oven to 450 degrees.
Arrange hens in a baking pan just large enough to hold them Pour butter over top of each hen. Roast until skin begins to brown, about 5 to 10 minutes. Reduce oven temp to 375 degrees, baste hens and continue roasting, basting every 10 minutes, until hens have cooked 30 minutes.
Remove the pan from oven and pack the grapes into the hens. Sprinkle the remaining grapes over the birds. Roast approximately 15 minutes longer or until done.
Puree the reserved livers in processor for 1 minute. Add cardamom seeds. With the processor running pour the hot pan juices and grapes through the feed tube. Mix 2 full minutes then strain the sauce through a sieve. Add lemon juice, salt and pepper.
Serve the hens with the sauce.

1 1/2 hours