Plum-Glazed Cornish Hens

• 4 large navel oranges, sliced
• 4 Cornish game hens (20 to 24 ounces each), split lengthwise
• 1/4 teaspoon pepper
• 1 can (15 ounces) plums, pitted, drained
• 1/4 cup finely chopped onion
• 1/4 cup butter, cubed
• 3/4 cup thawed lemonade concentrate
• 1/3 cup chili sauce
• 1/4 cup reduced-sodium soy sauce
• 1-1/2 teaspoons prepared mustard
• 1 teaspoon ground ginger
• 1 teaspoon Worcestershire sauce
• 1/4 cup sweetened shredded coconut, toasted, optional

1. Arrange orange slices in two greased 13x9-in. baking dishes. Top with game hens; sprinkle with pepper. Bake, uncovered, at 350u0b0 for 45 minutes.
2. Meanwhile, place plums in a food processor; cover and process until smooth. Set aside. In a large skillet, saute onion in butter until tender; stir in lemonade concentrate, chili sauce, soy sauce, mustard, ginger, Worcestershire sauce and plums. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Set 1 cup of sauce aside. Spoon remaining sauce over hens.
3. Bake 30-45 minutes longer or until a thermometer reads 180u0b0, basting occasionally with pan drippings. Sprinkle with coconut if desired. Serve with reserved plum sauce.

oranges, cornish game hens, pepper, onion, butter, concentrate, chili sauce, soy sauce, mustard, ground ginger, worcestershire sauce, coconut

Taken from www.tasteofhome.com/recipes/plum-glazed-cornish-hens/ (may not work)