GRILLED CORNISH GAME HENS WITH PEACH SOMETHING-OR-OTHER

I bow my head for a moment of silence each fall when the really good peaches disappear from the produce stands. The best, most incredible peaches I ever tasted were lovingly brought to me from my friend Vicki, fresh from an orchard somewhere outside of Modesto, California. The taste of a good summer peach is so intoxicating that I don't even stop to wipe away the streams of juice winding their way down my chin. Only when the pit hits the trash can will I come up for air, and dab the fragrant juices off my face.

I've been gorging myself on them recently in the way that nature intended--from hand to mouth. However, a particularly good sale on some excellent peaches the other day caused me to purchase more than I could ever hope to eat before they turned the corner and headed down Overripe Avenue. I needed a way to incorporate them into our dinner and the result is below.

The sweet/spicy peach something-or-other (conserve? sauce? relish?) topped two grilled Cornish game hens seasoned with only salt and pepper. We quickly abandoned our forks and knives and tore into these with our hands. It was just about as messy as good barbecue, and a strong contender for the tastiness crown.


GRILLED CORNISH GAME HENS WITH PEACH SOMETHING-OR-OTHER

3 large peaches (ripe and fragrant is a must)
1/2 medium sized sweet onion, diced (I used a Vidalia)
1 tsp canola or olive oil, plus a small amount for brushing on birds
1 cup dry white wine
2 TBS crystalized ginger
dash cayenne
2 TBS brown sugar

2 Cornish game hens (one medium sized chicken would work just as well)
salt and pepper to taste

Drop peaches into a pot of boiling water and blanch for one or two minutes. Remove and set aside to cool on a towel.

Coat bottom of pot with oil and set over medium heat. Add diced onions and cook and stir until onions soften slightly, approximately 4 to 5 minutes. Lower heat and pour in wine. Reduce wine by half. While wine is reducing, pinch skin of peaches with fingers and peel off. The blanched peach should shed its skin easily, allowing it to come off in a few easy swipes.

Slice through peaches and remove pit. Dice fruit. When wine is reduced by half, add diced peaches, brown sugar and cayenne (to taste) to pot and bring to a slow boil. Continue to cook, stirring frequently. Mash fruit slightly with back of spoon while it cooks and continue until thickened and peaches resemble chunky preserves. Remove from heat.

Remove backbone from Cornish game hens. Lay birds flat and pound slightly with mallet to ensure the birds will lie flat on the grill.

Brush lightly with oil and season liberally with salt and pepper. Sear both sides of birds on grill over high heat, directly over coals or flames if using a gas grill. Once seared, move birds away from heat source to cook indirectly. Brush birds with a small amount of the peach something-or-other. Cook just until done. Birds are done when legs move freely when you tug on them or until juices run clear.* Remove from grill and let stand for 10 minutes before cutting bird in half through breast. Spoon peach something-or-other over top and serve.


*Most people overcook poultry. Purchase the freshest birds (free range if available) possible and wash well, inside and out, before cooking. Do not overcook chicken on grill and remove just before done. Birds will continue to cook slightly after removing from the grill. I test for doneness by the texture, the legs will move easily and juices will be nearly clear. If you are in doubt you should check for an internal temperature of approximately 160 F in the thickest part of the breast. Fresh chicken, stored and prepared properly, should not be overcooked, producing dry and stringy meat. Your birds were butchered once, don't do it to them again.




Sorry for the crappy picture. I forgot to capture the finished product in the kitchen and I just can't let dinner get cold while I set up a photo shoot.