Cornish Game Hens With Peach Pecan Dressing

Directions

1. Wash hens; pat dry. Sprinkle inside and out with salt and pepper. Twist wing tips under back and tie legs to tail.
2. We cooked in a covered gas grill over medium heat, but we see no reason you can't use a preheated 350 degree oven. If using the grill, place the hens breast-sides up on a rack in a roasting pan. Cover and grill for 1 hour and 15 min.
3. While the birds are cooking, make the glaze by combining 1 Tbsp. orange juice with the currant jelly and 1/2 tsp. cinnamon. In the last 20 min of cooking, brush the hens 2 or possibly 3 times with the glaze, being sure to turn over to coat the back.
4. Also add in the dressing for the last 20 min. To make the dressing, combine in a medium bowl the bread cubes, peaches, pecans, remaining 1/2 tsp. cinnamon and cloves. Add in remaining 1/3 c. orange juice, stirring till the bread is moistened. Place on a double-thick wrapping of aluminum foil. Fold the edges over to cover the dressing, but leave a little space for the dressing to expand as it cooks. Chill till ready to cook. If you have a rack on your grill, place the dressing there. Otherwise, place it in the pan next to the birds.
5. The recipe will serve two, probably with sufficient left over for the next day's lunch. You can substitute apples and apple juice for the peaches and orange juice.