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Cornish Game Hens with SunGold Kiwifruit


Served with sautéed butternut squash, grilled leeks and kiwifruit vanilla sauce


  • Cornish Game Hens with Zespri® SunGold Kiwifruit Marinade
  • 2 Cornish game hens, thawed
  • 2 tbsp olive oil
  • 2 Zespri® SunGold Kiwifruit, peeled and diced
  • 1/2 cup fresh lemon juice
  • 1/4 cup Italian parsley leaves
  • 1 tbsp thyme, fresh
  • 1 tbsp rosemary, fresh
  • 1-1/2 tsp salt, divided
  • 3/4 tsp black pepper, divided


  1. Brush hens with olive oil and place in medium bowl.
  2. Combine kiwifruit, lemon juice, parsley, thyme, rosemary, 1 tsp salt, and 1/2 tsp pepper in a blender. Blend for 10 to 15 seconds until just combined.
  3. Pour marinade over hens, cover and refrigerate for 24 hours. Turn hens once after 12 hours.
  4. Preheat oven 350°F.
  5. Remove hens from marinade. Place hens in foil lined baking pan and season with remaining salt and pepper. Bake for 50 to 60 minutes or until internal temperature reading registers 180°F.
  6. Cut hens in half, removing backbone; set aside.


  • Butternut Squash with Panchetta Bacon
  • 3 cups butternut squash, skinned, 1-inch dice
  • 1/2 cup panchetta bacon, diced
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • Place large saucepan over medium high heat. Add 2 quarts water and bring to boil. Add squash; reduce heat and cook for 5 minutes. Drain and set aside.


  1. Heat oil in medium skillet over medium high heat.
  2. Add panchetta bacon and sauté for 1 minute.
  3. Add squash and sauté for 5 minutes until squash begins to brown and season with salt and pepper.
  4. Set aside; keep warm.


  • Broiled Leeks
  • Preheat broiler on high
  • 4 baby leeks, sliced lengthwise
  • 1 tsp olive oil


  1. Drizzle leeks with oil and place on baking sheet. Broil for 3 minutes until tender. Cool and slice on angle. Set aside.



  • Kiwifruit and Vanilla Bean Sabayon Sauce
  • 2 Zespri® Green Kiwifruit, peeled and cut in half
  • 1 vanilla bean, split
  • 1/4 cup sweet white wine
  • 2 egg yolks
  • 1/2 cup parsley, chopped
  • 1/4 cup heavy cream, whipped
  • 1/4 cup ricotta cheese
  • 1/4 parmesan cheese, finely grated


  1. Preheat oven 350°F.
  2. Wrap kiwifruit and vanilla bean in foil and bake for 20 minutes.
  3. Remove kiwifruit and vanilla bean from foil. Scrap seeds from vanilla bean. Place kiwifruit and vanilla seeds in blender and puree until blended; set aside.
  4. In double boiler over simmering heat, add wine and egg yolks. Whisk vigorously for 3 to 5 minutes until thick and pale yellow; set aside.
  5. Mix sabayon sauce and kiwifruit mixture in small bowl. Stir in parsley, cream and cheeses.
  6. To assemble arrange pancetta mixture, butternut squash and grilled leeks in center of each plate. Place split hen on top. Spoon sauce over hens. Serve immediately.

Prep time: 1 hour
Marinating time: 1 day
Cooking time: 50 to 60 minutes
Makes: 4 servings

Nutritional Analysis per Serving: Calories 760 (59% Calories from Fat), 46g Protein, 30g Carbohydrate, 5g Fiber, 50g Fat, 16g Sat. Fat, 0g Trans Fat, 340mg Cholesterol, 570mg Sodium

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