Ingredients

• 3 Cornish hens
• 1/4 cup honey
• 1/4 cup soy sauce
• 1 inch peeled gingerroot
• 1 small peeled pear
• 3 garlic cloves
• 1/2 cup strawberry
• 1 cup chicken broth
• 1 cup cranberry juice
• 2/3 cup heavy cream
• 1 small onion
• 1/4 teaspoon allspice
• 1 teaspoon dried thyme
• 2 teaspoons sugar
• 1 tablespoon butter
• 1 teaspoon parsley

Instructions

1. Thaw hens place in large bowl and set aside.

2. Take the next 5 ingredients and put in blender or food processor.

3. Pour mixture over hens, cover with plastic and let marinate in the refrigerator for at least one hour.

4. About 20 minutes before you take out the hens begin the basting sauce and preheat the grill to about 400 degrees.

5. First saute onion with butter in a small sauce pan.

6. Add broth, cranberry sauce, sugar , strawberries and allspice bring to a boil.

7. Add heavy cream as needed to bring to desired thickness.

8. Strain the sauce then divide mixture in half.

9. Sprinkle parsley and thyme on hens before grilling. I like to place hens directly on the grill to sear them then I move them to a pan to finish (because of grease and drippings).

10. Use one half of the mixture to brush on hens while grilling to really pop the flavor. I baste around every 15 minutes or so. Again, do to your preference.

11. When inside temp reaches 180 degrees the hens are finished usually takes at least 40 minutes. Use the thermometer it is the most accurate way to cook to perfection.

12. Warm the other half of the sauce and serve with the hens and your favorite side dish.