Pomegranate syrup and seeds make this dish perfect for Rosh Hashanah, or anytime you want to dress up Cornish hens.
Mix pomegranate syrup, 3/4 cup honey, coriander, cinnamon, allspice, cayenne and garlic; pour over hens. Marinate, covered, overnight or at least 8 Hours in the refrigerator, turning occasionally.
Remove hens from marinade, reserving marinade.
Place marinade in a small saucepan and cook for 10 Minutes to thicken; set aside.
Season hens generously with salt and pepper. Bake at 450 degrees, uncovered, basting occasionally with cooked marinade,about 35 Minutes. Remove from oven. Brush hens with remaining honey. Garnish with pomegranate seeds and chopped pistachios and serve.
This dish can be prepared in advance. Adjust baking time from 25 to 35 Minutes. Cool and refrigerate. Before serving, allow hens to come to room temperature and brush once again with reserved marinade. Bake 15 Minutes in a 350 degree oven before serving.
Ingredients
Directions
Mix pomegranate syrup, 3/4 cup honey, coriander, cinnamon, allspice, cayenne and garlic; pour over hens. Marinate, covered, overnight or at least 8 Hours in the refrigerator, turning occasionally.
Remove hens from marinade, reserving marinade.
Place marinade in a small saucepan and cook for 10 Minutes to thicken; set aside.
Season hens generously with salt and pepper. Bake at 450 degrees, uncovered, basting occasionally with cooked marinade,about 35 Minutes. Remove from oven. Brush hens with remaining honey. Garnish with pomegranate seeds and chopped pistachios and serve.
This dish can be prepared in advance. Adjust baking time from 25 to 35 Minutes. Cool and refrigerate. Before serving, allow hens to come to room temperature and brush once again with reserved marinade. Bake 15 Minutes in a 350 degree oven before serving.