Cider glazed Cornish hen

1 1/2 tsp extra virgin olive oil
1 small onion, finely chopped
2 tbsp carrots, finely chopped
1 minced clove garlic
1 medium seckel pear, peeled, cored and chopped**
2 tbsp dried cranberries
1 cup cooked basmati white rice
1/4 cup low sodium chicken broth
1/4 ts pherbes de Provence
1/2 tsp salt sense
1/4 tsp ground black pepper
1 cup apple cider
1/4 cup sugar free maple syrup
1/4 tsp pure vanilla extract
1/8 tsp ground cinnamon
1 lb skinless Cornish game hen

** Other firm, ripe pear can be substituted.

1. Heat 1 tsp of the oil in a medium skillet over medium heat. Add onion, carrot and garlic; cook, stirring, until softened, about 3-4 minutes. Add pear and cranberries, cook 1 minute. Stir in rice, broth, herbes de Provence, 1/4 tsp salt and 1/8 tsp pepper; cook until liquid evaporates - 1-2 minutes. Remove from heat and let mixture cool, about 10 minutes.

2. Combine cider and syrup in a medium saucepan over medium high heat. Bring to a boil and cook until mixture is reduced and syrupy - 12 to 15 minutes. Stir in vanilla and cinnamon; set aside.

3. Preheat oven to 450 degrees. Line a shallow baking pan with foil. Stand a wire rack in the rack; lightly spray with cooking spray.

4. Loosely stuff the hen with rice mixture and secure legs with kitchen twine. Rub hen with remaining 1/2 tsp oil and season with remaining salt and pepper. Place hen on rack in pan. Bake 15 minutes. Reduce temperature to 400 degrees. Remove hen from oven; brush with some of cider mixture and continue to roast, brushing every 10 minutes with more cider mixture, until instant read thermometer inserted into thickest part of hen registers 180 degrees, about 45 minutes longer.

Yields 1/2 hen and 3/4 cup stuffing per serving.

Serving Size: 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user SUSANMV1.