Apricot Amaretto Stuffed Cornish Hens

- 1 cup dried apricots, cut into small pieces
- 1/2 cup apple juice
- 1/2 cup Amaretto liqueur
- 3 Bays English Muffins, cut into small pieces
- 1/2 cup slivered almonds, toasted*
- 2 tablespoons melted butter or margarine
- 1/2 teaspoon cinnamon
- 4 Cornish hens
- 1 teaspoon salt
- 2 bacon slices, cut in half
- 1/4 cup plum jam

In a small saucepan, combine dried apricots, apple juice and amaretto; bring to boil. Reduce heat to medium, cover and simmer 5 minutes. In a large bowl, combine Bays English Muffin pieces, almonds, melted butter, cinnamon and cooked apricot mixture; mix well.

Remove inside bag from each Cornish hen; discard. Rinse each hen and pat dry. Sprinkle 1/4 teaspoon salt inside each cavity. Stuff each hen with muffin mixture. Skewer or sew opening together. Place hens breast-side up on rack in shallow roasting pan. Place bacon slice over each breast. Cover with foil. Bake at 350° F. for 1-1/2 hours.

Meanwhile, in a small sauce pan over low heat, melt plum jam, stirring frequently. Discard bacon, roast hens, uncovered at 350° F. for 15 more minutes, basting with plum jam every 5 minutes. Remove skewers or thread from hens. Garnish as desired.

* To toast almonds, spread on cookie sheet, bake at 375° F for 5 to 6 minutes or until light golden brown, stirring occasionally.

Serves 4