CHERRY-GLAZED HENS

4 Cornish game hens (about 11/4-11/2 lbs each)
6 cloves elephant garlic, peeled and halved
3 tbsp margarine or butter, melted
1/2 tsp salt
1/4 tsp pepper
1/3 cup sliced shallots
2 tbsp margarine or butter
1 cup MORELLO CHERRY PREMIUM SPREAD
or MORELLO CHERRY CONSERVE
1/4 cup red wine vinegar
1/2 tsp ground allspice
1/4 tsp ground cloves

Preheat oven to 425F. Rub skin of each hen with cut side of garlic cloves: reserve garlic. Tie drumsticks to tail. Brush hens with the 3 tbsp melted margarine or butter: sprinkle with salt and pepper. Place hens on rack in shallow roasting pan. Twist wingtips under back of each hen. Place garlic cloves around hens. Roast for 40-45 minutes or until juices run clear. Meanwhile, in saucepan, cook shallots in 2 tbsp margarine or butter over medium heat for 3 minutes until tender. Stir in preserves, vinegar and spices. Bring to boil and reduce heat to gentle boil for 20 minutes, uncovered until desired glazing consistency. Remove one garlic clove from pan, chop and add to glaze. Transfer hens and garlic to serving platter, spoon glaze on top. Enjoy!

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