Apricot Glazed Cornish Hens

Ingredients:

1 small orange or onion, peeled and quartered
2 Comish hens, washed
3/4- cup bottled Italian dressing ‘h cup apricot or peach nectar or orange juice
1/3 cup apricot or peach preserves
1 Tbsp. chopped fresh parsley
1/2 tsp. dried thyme le, aves, crushed
1/2 tsp. grated orange zest
1/2 tsp. salt
1/1 tsp. ground black pepper

Instructions:

Evenly stuff orange or onion into hens. Set aside. In smal1 bowl blend the Italian dressing, nectar, preserves, parsley, thyme, orange zest, salt and pepper. In a large non-aluminum bowl or plastic bag, pour 3/ c. marinade over hens; tum to coat. Refrigerate remaining marinade. Cover or close bag and marinate in refrigerator, turning occasionally, 3 to 24 hours. Remove hens from marinade, discarding the used marinade. Grill hens, basting occasionally with the refrigerated marinade, 50 minutes or until hens are no longer pink. Or, roast hens in a 375° oven, basting occasionally, as above. Meanwhile, in a smalJ saucepan, bring remaining refrigerated marinade to a boil; boil I minute. Serve with hens.