Apricot-Glazed Cornish Hens
A Glazed Island Classic That’s Big on Flavor, Light on Effort
There’s something undeniably special about a dish that looks like it took hours—but only takes a handful of simple steps. That’s exactly what these Apricot-Glazed Cornish Hens deliver: a stunning presentation, bold sweet-and-savory flavor, and a tropical twist that brings the whole dish to life.
Cornish hens are the perfect vehicle for a flavorful glaze. They roast beautifully, their skin crisps up with ease, and each one makes a personal, elegant portion. The star of the glaze? Kōloa Gold Rum—a toasted sugar, caramel-noted Hawaiian rum that transforms humble apricot preserves into a glossy, gourmet-level sauce. Add a little Dijon mustard, honey, and ginger, and suddenly you’ve got a glaze that hits every note: sweet, tangy, rich, and warm.
This dish is perfect for a cozy dinner for two or scaled up for a holiday table. The prep is quick, the cooking is mostly hands-off, and the result is restaurant-worthy with very little stress. It’s a great reminder that with the right ingredients—especially the right rum—you don’t need a complicated recipe to make a lasting impression.
Why Use Kōloa Gold Rum?
This pure cane rum from Kaua‘i is ideal for savory cooking. It brings notes of toasted sugar, soft caramel, and gentle warmth—balancing the sweetness of the apricots and deepening the glaze without overpowering it. As it cooks, the alcohol evaporates, leaving only flavor behind.
Apricot-Glazed Cornish Hens
Servings: 2
Prep Time: 15 minutes
Cook Time: 60 minutes
Ingredients:
For the Hens:
2 Cornish game hens (1–1.5 lbs each)
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Salt and pepper to taste
For the Glaze:
½ cup apricot preserves
¼ cup Kōloa Gold Rum
2 tbsp Dijon mustard
1 tbsp honey
1 tbsp soy sauce
½ tsp ground ginger
Optional Vegetables:
2 cups chopped root veggies (carrots, parsnips, potatoes)
1 small onion, sliced
Instructions
1. Preheat Oven
Preheat your oven to 375°F (190°C). Line a roasting pan with foil for easy cleanup.
Culinary Tip: A shallow pan allows the hens to roast evenly and brown nicely. Lining with foil keeps the glaze from burning onto the pan.
2. Prep the Veggies (Optional)
Toss your chopped vegetables and onions with olive oil, salt, and pepper. Spread them in a single layer on the bottom of your pan.
Option A: Place a wire rack above the veggies so the hens roast with crisp skin and the veggies caramelize separately.
Option B: Place the hens directly on top of the veggies. The juices will soak into the vegetables for incredible flavor.
3. Prepare the Hens
Pat the hens dry with paper towels. This helps the skin crisp up.
Rub each bird with olive oil, then season all over with garlic powder, onion powder, paprika, salt, and pepper. Don’t forget to season the cavity for extra flavor.
Culinary Tip: Trussing the legs with kitchen twine helps them cook evenly and keeps moisture locked in.
4. Make the Apricot-Rum Glaze
In a small saucepan, combine the apricot preserves, Kōloa Gold Rum, Dijon mustard, honey, soy sauce, and ginger. Simmer over low heat for 5–10 minutes, stirring occasionally, until smooth and slightly thickened.
Culinary Tip: Let the glaze cool slightly before using. A warm glaze clings better than a hot one and creates a beautiful lacquer when brushed on gradually.
5. Start Roasting
Place hens (on rack or directly on veggies) in the oven and roast for 30 minutes without basting. This lets the skin start to crisp before adding any moisture.
6. Baste with Glaze
After 30 minutes, begin brushing the hens with the glaze every 10 minutes for the next 30 minutes.
Culinary Tip: Baste generously but gently. Use a pastry brush or spoon, and try to cover all surfaces evenly. Glazing in layers builds that beautiful golden shine.
7. Finish with a Broil (Optional)
If you want extra caramelization, broil the hens on high for 2–3 minutes at the very end—just until bubbling and glossy.
Watch carefully! Sugar in the glaze can go from golden to burned quickly.
8. Rest & Serve
Remove hens from the oven and let them rest for 5 minutes before serving. This helps the juices redistribute and keeps the meat tender.
Serve with the roasted vegetables and any remaining glaze drizzled on top.
Flavor Swaps & Easy Variations
Want to make it your own? Here are a few simple ways to personalize this dish while keeping the tropical, savory-sweet essence:
Fruit Glaze Options:
• Swap apricot for mango chutney, peach preserves, or orange marmalade.
• Add a splash of fresh citrus juice (like orange or pineapple) for brightness.
Herb & Spice Twists:
• Add fresh thyme or rosemary to the glaze for an herby contrast.
• Use a pinch of chili flakes or cayenne for heat.
Protein Alternatives:
• Try the same glaze on bone-in chicken thighs or pork tenderloin.
• Use the glaze as a marinade for grilled tofu or seared tempeh for a plant-forward version.
Make It Weeknight-Friendly:
• Halve the glaze recipe and brush it over roasted chicken breasts for a fast, flavorful dinner.
Make It a Meal: Island-Inspired Menu Pairings
Planning a cozy dinner or a laid-back gathering? This apricot-glazed Cornish hen is the star of the show, but here’s how you can build a full tropical-inspired menu around it—no stress required.
Start with:
Coconut Carrot Ginger Soup — creamy, spiced, and comforting
Serve with:
Roasted Root Vegetables — simply seasoned and caramelized to perfection
Tropical Greens Salad — with citrus vinaigrette and sliced avocado
Sip on:
Pineapple-Ginger Sparkler — a bright, refreshing mocktail or cocktail
Finish with:
Coconut Cream Chia Pudding — light, satisfying, and naturally sweetened
Each dish is simple, full of flavor, and easy to make ahead. Whether you’re going all out or just choosing one or two extras, this menu brings a relaxed, island-style feel to the table.
Why It Works
✔️ Apricot preserves give a sweet, slightly tangy base
✔️ Kōloa Gold Rum adds richness and subtle island depth
✔️ Dijon mustard and soy sauce round out the flavor
✔️ Broiling brings a caramelized finish without overcooking
✔️ Cornish hens offer a stunning presentation with little effort
Culinary Notes: Cooking with Rum
Don’t worry about the alcohol content—most of it cooks off as the glaze simmers and roasts. What you’re left with is flavor, not buzz. This is an easy way to bring out warm notes in fruit-based sauces while adding body and balance.
Looking to go alcohol-free? You can substitute a splash of apple juice, white grape juice, or even orange juice for the rum. It won’t have the same richness, but it will still work beautifully.
Ingredient Spotlight: Kōloa Gold Rum
Crafted on Kaua‘i from pure cane sugar and distilled to capture a mellow finish, Kōloa Gold Rum is a natural fit for glazes and marinades. It has notes of toasted sugar, soft caramel, and just a hint of tropical fruit—which makes it a versatile cooking partner for savory or sweet recipes.
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Mahalo nui loa,
Nicole
The Island Spirit Kitchen