8 Cornish hens (between 1 and 1/3 lbs. each)
12 lg. cloves garlic, peeled and finely minced
4 tbsp. dried oregano
Salt and pepper to taste
1 c. red wine vinegar
1/2 c. olive oil
1 c. pitted prunes
1 c. dried apricots
1 c. green olives
1/2 c. capers, plus a bit of the juice
8 bay leaves
1 c. brown sugar
1 c. dry white wine
4 tbsp. chopped Italian parsley

Clean hens well under cold water, pat dry.

In a LARGE bowl, combine hens, garlic, oregano, salt, pepper, vinegar, oil, prunes, apricots, olives, capers (with juice) and bay leaves. Cover and refrigerate overnight to marinate.

Preheat oven to 350 degrees.

Arrange hens in 1 or 2 shallow roasting pans. Spoon all the marinade over the hens. Sprinkle evenly with brown sugar and pour wine AROUND them.

Bake for 1 to 1 1/4 hours, basting frequently, until golden. Juice should look clear when thigh is pierced with a fork. Transfer hens, fruit, olives and capers to serving platter. Moisten with pan juices and sprinkle with parsley.