This is a close cousin of CHICKEN A LA MONTMORENCY, but
it's spicier and less sweet.
2 fresh Cornish game hens
1 can (16-ounces) dark sweet cherries in syrup
1/4 cup dry sherry
2 tablespoons cornstarch
1/2 cup chili sauce
1 clove garlic, minced
Salt and freshly ground pepper to taste
With poultry shears or sharp knife, split hens lengthwise,
removing backbone, if desired. In 12 x 8 microwave-safe
utensil, arrange hens, bone side up with meatier portions
to outside.
In 2-quart microwave-safe utensil, drain liquid from
cherries; blend in sherry and cornstarch. Add cherries,
chili sauce, garlic, salt and pepper. Microwave at HIGH
(100% power) 3 to 4 minutes, stirring once, until mixture
begins to boil and thicken. Pour sauce over hens. Cover
loosely with wax paper. Microwave at MEDIUM-HIGH (70%
power) 8 minutes per pound, turning the hens over halfway
through cooking time. Re-cover with wax paper and
microwave remaining time. Let stand, covered, 10 minutes.

PINEAPPLE BAKED CORNISH HENSServes 4
Green peppers and most other fresh vegetables are ideal for
microwaving. They retain their clear color and stay
crunchy and fresh tasting. For extra color, substitute 1/2
sweet red pepper and 1/2 green pepper for the single whole
green pepper.
2 fresh Cornish game hens