Makes 8 servings Difficulty
2/3 cup peach preserves 1/8 teaspoon cayenne pepper 1/2 cup white wine vinegar 16 bacon slices 4 cornish game hens Salt and freshly ground black pepper
In a small saucepan combine peach preserves, cayenne and white wine vinegar. Simmer, uncovered, over medium heat until glaze is reduced to about 1/2 cup, about 10 minutes. Cool to room temperature.
Preheat oven to 450°F.
In a large skillet, over medium heat, cook bacon in batches. Turn occasionally, until some of the fat is rendered but bacon is still pliable, about 5 minutes. Transfer to paper towels to drain.
Remove the backbone from each hen, then halve each hen lengthwise. Pat hens dry and season with salt and freshly ground black pepper.
Arrange hens, cut-sides down, in a large roasting pan. Brush hens generously with prepared peach glaze, reserving some of glaze for basting during cooking process. Wrap 2 slices of bacon around each hen half, tucking ends under. Roast in center of oven, basting periodically with reserved sauce, until juices run clear when thigh is pierced, about 35-40 minutes.
Remove hens from oven and transfer to a large platter. Tent with foil and let hens rest for 5 minutes before serving.