Ingredients

• 1 dessert apple, quartered
• 4 (1 3/4 lb) rock cornish hens
• 1/4 cup butter, softened
• salt & freshly ground black pepper
• 1/2 cup apple juice
• 2 tablespoons clear honey
• 1 lemon, juice and zest of, large finely grated
• 1 tablespoon balsamic vinegar
• apple, slices to garnish
• lemon slice, to garnish
• 2 -3 sprigs flat leaf parsley, to garnish

Instructions

1. Place an apple quarter inside each hen, set the hens in a roasting pan, and make cuts in the flesh.

2. Brush with the butter and sprinkle with salt and pepper.

3. Mix together the remaining ingredients, except the garnish, and pour over the hens.

4. Roast the hens in a preheated 375F oven for 11/4 hours or until the juices run clear.

5. Turn the hens 3-4 times during roasting, and baste well with the cooking juices. remove from pan and let stand, covered with foil, for 10 minutes.

6. Skim off the excess fat from the cooking juices, place the pan on top of the stove, and boil, stirring, until slightly reduced.

7. Arrange the hens on a warmed platter, garnish, and serve at once. Pass the cooking juices separately.