6 Cornish hens (1 lb. each)
Salt and fresh pepper

GLAZE:

1 c. honey
1/2 tsp. cinnamon
3 tbsp. light rum (optional)
Syrup from 1 can (30 oz. can) pineapple tidbits
1/2 c. soy sauce
1/4 c. gava jelly
Dash of garlic powder
1 1/2 c. chicken broth (for the pan)

Wash and dry hens inside and out. Season with salt and pepper. Stuff birds with stuffing. Close opening with a skewer and tie legs together.

Combine all glaze ingredients. Brush or rub birds thoroughly with glaze. Roast (breast down) in a baking pan at 400 degrees F. for 45 to 50 minutes, brushing and basting birds with glaze and pan juices frequently. Turn birds to brown evenly. Add 1 1/2 cups chicken broth to pan juices. Scrape pan well. Add leftover glaze and mix well. Baste hens with this mixture and lower oven to 325 degrees. Roast for approximately 30 minutes more.

STUFFING:

1/2 c. chopped macadamia nuts
1/2 c. seedless white raisins
2 mangoes or peaches, fresh/canned cut in sm. chunks
1 tbsp. brown sugar
1 tbsp. soy sauce
1 can (30 oz.) pineapple tidbits, drained
2 tbsp. vinegar
1/2 scallion, chopped fine
2 tbsp. Plum Brandy Sauce
Dash of garlic powder

Combine all ingredients in a large bowl and stuff birds. Serves 8.