CORNISH GAME HENS STUFFED WITH APRICOTS & PRUNES

Steps:

• Heat the oil in the pressure cooker.
• Brown the hens well on both sides.
• Stuff each hen with 6 prunes and 4 apricots, interspersing the lemon slices among the dried fruits.
• Truss the hens and set aside.
• In the fat remaining in the cooker, saute the shallots, celery and ginger for 2 minutes.
• Stir in the stock and salt; scrape up any browned bits that are sticking to the bottom of the pan.
• Place the hens side by side in the sauce.
• (You may need to put one hen on its side) Place the sweet potatoes on top Lock the lid in place and over high heat bring to high pressure.
• Adjust the heat to maintain high pressure and cook for 10 minutes.
• Quick release the pressure and check for doness by inserting a knife into the drumstick joint; if the meat is still pink, lock the lide back in place and return to high pressure, and cook for another minute or two.
• Transfer the hens to a platter; remove the trussing.
• Reserve in a warm place.
• Add the orange zest and Grand Marnier and boil the sauce over high heat until the alcohol burns off and the sauce is reduced slightly, about 3-4 minutes.
• Serve in a sauce boat, or pour over the stuffed hens.