Ingredients

• 8 (1 1/4 lb) Cornish hens
• 2 -3 tablespoons salad oil
• 1/3 cup sugar
• 1/2 cup raspberry vinegar
• 2 cups chicken broth
• 1 1/2 tablespoons cornstarch
• 1 1/2 tablespoons water
• 1 cup unsweetened raspberry
• 2 tablespoons brandy
• 2 tablespoons lemon juice
• salt
• white pepper

Instructions

1. Clean birds and pat dry.

2. Pour 2 tablespoons oil into a 10- to 12- inch frying pan over medium high heat. Add birds, a few at a time (do not over-crowd), and brown all over, about 5 minutes per bird; add oil as needed.

3. Arrange birds, breast up and slightly apart, on a rack in a 12 X 17" roasting pan.

4. Roast birds at 375 F oven until breasts are moist in center but not wet-looking (cut into breast just above wing joint to test), 1 hours (internal temp should be 165 degrees).

5. Remove birds to a platter; if needed, keep warm in a 150°F oven up to 30 minutes. Reserve roasting juices.

6. Make sauce: Add to your frying pan sugar and 1 tablespoon vinegar.

7. Cook over medium high heat until sugar liquefies and turns a golden caramel color, 3 to 5 minutes.

8. While stirring, add remaining vinegar; simmer, stirring, until caramel dissolves, about 2 minutes.

9. Add broth and quail hen roasting juices; boil, uncovered, until reduce by half, about 15 minutes.

10. Mix cornstarch and water; stir into sauce. Stir until boiling. Add raspberries, brandy, lemon juice, and salt and pepper to taste.

11. Pour sauce over the birds and serve.