Fruited Cornish Hens

• 2 (1 1/4-pound) Cornish hens
• 2 tablespoons Madras curry powder
• Vegetable cooking spray
• 1/2 cup mango chutney
• 1/4 cup fresh lime juice
• 3/4 cup coarsely chopped Rome apple
• 3/4 cup coarsely chopped Anjou pear
• 3/4 cup coarsely chopped peeled kiwifruit
• 3/4 cup cranberries

1. Remove and discard giblets from hens. Rinse hens under cold water, and pat dry. Remove skin, and trim excess fat; split hens in half lengthwise. Rub hen halves with curry powder. Place hen halves, meaty sides up, in a shallow roasting pan coated with cooking spray. Bake at 450u0b0 for 25 minutes. Combine chutney and lime juice; stir well. Reduce oven temperature to 350u0b0, and brush chutney mixture over hen halves. Bake 25 minutes. Arrange apple, pear, kiwifruit, and cranberries around hen halves in pan; bake an additional 10 minutes or until hen juices run clear.
2. Place 1 hen half and 3/4 cup fruit on each of 4 plates.
3. Note: Frozen, thawed cranberries may be substituted for fresh cranberries, if desired.

cornish hens, curry powder, vegetable cooking spray, mango, lime juice, apple, pear, peeled kiwifruit, cranberries

Taken from www.myrecipes.com/recipe/fruited-cornish-hens (may not work)