Sherry-Peach-Glazed
Rock Cornish Hens

Serves 4
»  2 - 1  1/2 lb / 750 g each rock cornish hens  
»  Canola oil and fresh rosemary sprigs

Sherry-peach glaze
» 1/3 cup / 75 mL peach preserves or jam
» 1 tbsp / 15 mL sherry or lemon juice
» 1 tsp / 5 mL dried rosemary or
       1 tbsp / 15 mL fresh

Peach ‘n’ pepper salsa
» 2 cups / 500 mL medium peaches,
    peeled and chopped
» 1/2 cup / 125 mL each: sweet red and
      green pepper, chopped
» 1/4 cup / 50 mL each: red onion and
    chopped fresh cilantro, finely chopped
» 1/2 jalapeño pepper, chopped 
» 1 clove garlic, crushed
» 1 tbsp / 15 mL each: lime juice and
    rice vinegar
» 1 tsp / 5 mL liquid honey 
» Fresh rosemary sprigs


1 Rinse and prepare hens for grilling; brush lightly with oil; sprinkle rosemary in cavity.
2 Preheat grill on medium-high. Place hens in center of oiled grill rack, backbone
side down. Close lid and cook for about 1  1/2 hours or until meat is no longer pink
inside, juices run clear when meat is pierced
and internal temperature reaches 165°F / 74°C; turn once.
3 Make glaze. In small saucepan, melt
preserves; stir in sherry and rosemary. Brush hens with glaze during last 15 minutes of
cooking.
4 Make salsa. In medium bowl, combine peaches, sweet peppers, onion, cilantro, jalapeño pepper and garlic. Stir in lime juice, vinegar and honey. Cover and refrigerate.
5 Remove hens from grill; cover with foil for
5 minutes before cutting each in half through backbone. 
6 Lay each half on a large warm platter,
garnish with rosemary. Serve with salsa. 

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