Source: Miami Herald - January 21, 2001

2 rock Cornish game hens
2 tablespoons dark rum
Creole seasoning
2 tablespoons olive oil
2 Granny Smith apples, cored and chopped
1 large onion, peeled and chopped
1 garlic clove, peeled and minced
2 slices sourdough bread, crumbled
1 tablespoon white wine
1 sprig fresh thyme, leaves separated
1/2 teaspoon each salt and pepper

Rinse and dry hens; place in roasting pan. Rub each with 1 tablespoon rum and sprinkle with Creole seasoning to taste. Refrigerate for 1 hour.

Preheat oven to 325 degrees F.

In skillet, heat olive oil over medium-high heat. Saut