1 large red cooking apple -- quartered and cored
1 tablespoon soy sauce
4 frozen Rock Cornish game hens -- thawed
1/4 cup dry white wine or rose wine
3 tablespoons orange marmalade
rind and juice of 1/2 lemon
1/2 teaspoon salt
1/8 teaspoon pepper
Dip apple quarters into soy sauce in a 1-cup measure; tuck one piece into the cavity of each hen.
Stir wine, marmalade, lemon rind and juice, salt and pepper into remaining soy sauce; brush over hens.
Place hens, breast side down, in a 5-quart electric slow cooker; pour remaining glaze over; cover.
Cook on low (190F to 200 degrees F) for 3 hours. Baste at this point, if possible. Cook 4 hours longer, or until tender.
Arrange hens on a heated serving platter and serve with canned pear halves filled with prepared chicken-flavored stuffing mix, if you wish.