Roasted Cornish Game Hens and Forelle Pear-Vegetable Medley

peargamehen_recipepage

Our Roasted Cornish Game Hens and Forelle Pear-Vegetable Medley are a delightful pair.

Forelle Pear–Vegetable Medley
Makes 4 servings
Write a review
Print
Ingredients
  1. 4 Pear-Brined Cornish Hens (recipe follows)
  2. 4 tablespoons extra-virgin olive oil
  3. 4 teaspoons kosher salt, divided
  4. 2 teaspoons ground black pepper, divided
  5. 1/2 cup dry white wine, such as Chardonnay
  6. 1/2 cup chicken broth
  7. 1/2 cup pear nectar
  8. 4 stalks celery, cut into 3-inch portions
  9. 6 Yukon gold potatoes, halved
  10. 1 (10-ounce) package pearl onions
  11. 6 Forelle pears, halved and cored
  12. Garnish: fresh sage
Instructions
  1. Preheat oven to 425°. Place a roasting rack in a large roasting pan. Spray rack and pan with cooking spray.
  2. Rub hens on both sides with olive oil. Season hens on both sides with 2 teaspoons salt and 1 teaspoon pepper.
  3. Place hens in prepared pan. Roast for 25 to 30 minutes. Remove from oven.
  4. Reduce oven temperature to 350°.
  5. Add wine, chicken broth, and pear nectar to bottom of roasting pan. Add celery, potatoes, onions, and pears to roasting pan. Season vegetables and fruit with remaining 2 teaspoons salt and remaining 1 teaspoon pepper.
  6. Return to oven, and continue roasting, basting every 10 minutes with pan juices, until thermometer registers 165° when inserted in thickest portion of meat, 25 to 30 minutes.
  7. Remove from oven, and let cool slightly. Divide fruit, vegetables, and hens among plates. Serve warm. Garnish with sage, if desired.
Victoria https://www.victoriamag.com/
Pear-Brined Cornish Hens
Makes 4
Write a review
Print
Ingredients
  1. 1 quart water
  2. 1 quart pear nectar
  3. 1/4 cup kosher salt
  4. 2 tablespoons black peppercorns
  5. 6 garlic cloves, halved
  6. 1 tablespoon ground thyme
  7. 1 tablespoon ground sage
  8. 4 (1.25- to 1.5-pound) Cornish hens, halved, giblets removed
Instructions
  1. In a 4-quart container, combine water, pear nectar, salt, peppercorns, garlic, thyme, and sage, stirring until salt is dissolved. Add hens; place a plate on top of hens to fully submerge. Refrigerate for 6 hours or overnight.
  2. Remove hens from brine; pat dry. Prepare as directed.
Victoria https://www.victoriamag.com/
To get more autumn pear recipes, see “A Taste of Autumn Splendor” on page 83 of the October 2016 issue of Victoria.

Previous articleButternut Squash–Pear Soup
Next articlePoached Pears

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.