4 tbsp. honey
4 tbsp. butter
2 pheasants (2-3 lb. each)
1 lb. fresh apricots, halved and stoned
1/2 c. dry white wine

Combine honey and butter in saucepan and heat, stirring, until blended. Brush pheasants with mixture, place on rack in a roasting pan, roast 10 minutes per pound at 350 degrees. Add apricots and wine to roasting pan and roast 10 minutes longer, or until apricots are very soft. Serve with apricots and juices spooned over birds.