Autumn Fruit Cornish Hens

8 Cornish game hens (each about 1 lb)
12 lg Garlic cloves, peeled and finely minced
4 tb Oregano, dried
Salt (to taste)
Pepper (to taste)
1 c Red wine vinegar
1/2 c Olive oil
1 c Prunes, pitted
1 c Apricots, dried
1 c Green olives, pitted
1/2 c Capers (plus a bit of the juice)
8 Bay leaves
1 c Brown sugar
1 c White wine, dry
4 tb Italian parsley (chopped)

Clean hens well under cold water. Pat dry.

In a large bowl, combine hens, garlic, oregano, salt, pepper, vinegar, oil, prunes, apricots, olives, capers (with juice) and bay leaves. Cover and refrigerate overnight to marinate.

Preheat oven to 350 degrees F. Arrange game hens in 1 or 2 shallow roasting pans. Spoon all the marinade over the hens. Sprinkle evenly with brown sugar and pour wine around them. Bake for 1 to 1 1/4 hours, basting frequently, until golden. Juice should look clear when thigh is pricked with a fork. Transfer hens, fruit, olives and capers to a serving platter. Moisten with pan juices and sprinkle with parsley. Pass remaining pan juices in a sauce boat.

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