2/3 c. Devonshire Royal cream
2 tbsp. lemon juice
1/2 tsp. salt
4 Cornish game hens
16 seedless grapes
1/3 c. butter
2 tsp. Dijon mustard
1/4 tsp. ground cinnamon
1 apple, peeled and quartered
1/2 c. half and half

Preheat oven to 375 degrees. In a small saucepan combine Devonshire Royal Cream, butter, lemon juice, mustard, salt, and cinnamon. Cook over medium heat, stirring constantly, just until mixture comes to a boil. Remove sauce from heat and set aside.

Remove giblets from hens. Rinse hens in cold water; dry well. Season cavities with salt and pepper. Fill each cavity with an apple quarter and about 4 grapes. Truss or skewer legs. Lightly oil a shallow baking pan. Arrange hens breast side up in pan. Brush hens with Devonshire sauce. Roast 30 minutes; brush with sauce again and continue roasting about 30 minutes. When done, remove trussing or skewers.

TO MAKE THE SAUCE: Drain off fat from pan drippings. Scrape drippings into saucepan containing Devonshire cream sauce. Add half and half. Stir over medium heat until warmed through. Adjust seasonings if necessary. Spoon sauce over hens.