Fig & Honey Glazed Cornish Hens

Directions

• Let hens sit for about 30 minutes to come to room temperature. Combine figs, honey, and water in a bowl and cover with plastic wrap. Let sit for 20 – 25 minutes to rehydrate the figs. Strain the figs and reserve the liquid for the sauce.
• Preheat oven to 400°F.
• Scatter the carrots and onion in the bottom of a roasting dish for the hens to sit on. Add the rosemary springs.
• Rinse and dry the Cornish hens. Rub hens with avocado oil and season hens inside and out with salt and pepper. Tie the legs together with kitchen twine and tuck the wings under the bird.
• Place in the roasting pan and roast for 30 minutes.
• While roasting hens, prepare sauce. Put the fig liquid and parve butter in a small saucepan and bring to a boil over medium-high heat. Reduce until syrupy, about 8-10 minutes. Add the balsamic glaze and cook another minute. Let it cool, it will thicken more as it cools.
• Baste hens the sauce and cook for 5 minutes. Baste again and cook another 5-10 minutes or until thermometer reaches 160°F when inserted into the thickest part of the thigh. Baste again and let rest for 10 minutes before serving. Strain liquid from roasting pan and serve with the hens.
• The onions and carrots are delicious as a side dish.