I made these Pear-glazed Cornish Hens for Thanksgiving one year. Delicious! And, because I have a tendency to run with themes, I garnished the hens with sautéed pears, made a pear and sausage dressing (stuffing) and anointed the roasted Brussels sprouts with butter and pear vinegar. With poultry and fish I prefer an acidic white wine with fruit flavors so I generally go for Pinot Gris, Pinot Grigio or Sauvignon Blanc. The glaze would also be wonderful on a pork roast. (Larger image.) Serves 2.