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Preheat oven to 400°F. Sprinkle the cavity of each hen with salt and pepper; add one onion quarter and one thyme sprig to the cavity of each hen. Place hens breast-side up in a roasting pan or large baking dish; pour 1 cup sherry over hens and inside cavities. Rub hens with butter to coat; sprinkle with salt and pepper.
Roast for 50 to 55 minutes or until an instant-read thermometer inserted in an inside thigh muscle registers 180°F, basting with juices from the bottom of the pan every 10 minutes. Remove from oven; let stand for 5 minutes before carving.
Meanwhile, in a medium saucepan, combine oil, shallot, and the remaining 1/2 cup sherry. Bring to a boil over high heat. Stir in raisins, dates, apricots and a pinch of salt; immediately remove from the heat. Cover and let stand for 5 minutes. Stir in almonds, honey and cumin.
Cut each hen in half lengthwise. Arrange the hen halves on a serving platter; drizzle with pan drippings. Top with the fruit-almond mixture.