Cornish Hens with Ginger-Plum Glaze

The hens are cut in half for fast, even cooking, then brushed with a gingery plum jam. Glazed plum halves are grilled right alongside.

PREP: 25 minutes GRILL: about 30 minutes

MAKES: 4 servings

23 cup plum jam or preserves

3 teaspoons grated, peeled fresh ginger

4 large plums, each cut in half and pitted

2 Cornish hens (about 1 34 pounds each), fresh or frozen (thawed)

2 tablespoons reduced-sodium soy sauce

1 teaspoon Chinese five-spice powder

¾ teaspoon salt

¼ teaspoon coarsely ground black pepper

2 small garlic cloves, crushed with garlic press

1. Prepare outdoor grill for direct grilling over medium heat.

2. In 1-quart saucepan, heat jam and 1 teaspoon ginger over low heat, stirring, until jam melts, 1 to 2 minutes. Spoon 2 tablespoons glaze into medium bowl; add plums and toss to coat.

3. Remove giblets and necks from hens; reserve for another use. With kitchen shears, cut each hen in half. Rinse with cold running water and drain well; pat dry with paper towels.

4. In small bowl, mix remaining 2 teaspoons ginger with soy sauce, five-spice powder, salt, pepper, and garlic. Brush mixture on hen halves.

5. Place hen halves, skin side down, on hot grill rack and grill, turning once, 15 minutes. Brush skin side of hens with plum glaze from sauce-pan; turn hens over and grill 5 minutes. Brush hens with remaining glaze; turn and grill until juices run clear when thickest part of thigh is pierced with tip of knife and hens are golden, about 10 minutes longer.

6. Just before hens are done, place plums on grill rack and cook, turning once, until plums are hot and lightly browned, about 6 minutes. Serve each hen half with 2 plum halves.

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EACH SERVING: About 620 calories, 39g protein, 47g carbohydrate, 31g total fat (8g saturated), 219mg cholesterol, 920mg sodium

THE POWOWER OF FIVE-SPICE POWOWDER

Five-spice powder is a fragrant blend of seasonings that work together in harmony—just as, according to Chinese lore, the five elements of the universe (wood, metal, water, fire, and earth) do. A staple in Chinese cuisine, the blend sometimes contains more or less of each component, or even varied ingredients, depending on the brand. The usual mix is star anise, cinnamon, Szechuan peppercorns, fennel (or anise seeds), and cloves. But some versions have licorice root or ginger. In any form, the powder is slightly sweet and very pungent; shake it on sparingly. We love it stirred into soy sauce and honey to make a quick glaze for everything from pork to poultry.