This Guinea Fowl with Caramelised Fruits is when health really matters. A roast bird and seasonal fruits is what we appreciate the most. In southwest of France at Christmas time the bird might be a Guinea Fowl…
First, here are the different ingredients you will need to make the Guinea Fowl with Caramelised Fruits that serves 6
- 1 large Free Range Guinea Fowl
- 4 Pears
- 12 Chestnuts
- 10 dried apricots
- 1 handful of hazelnuts
- 1 cinnamon stick
- 2 bay leaves
- 4 tbsp creamy honey
- 1 piece of ginger
- 1/2 tsp nutmeg
- Rapeseed oil
Then, here are the few steps you will have to follow to make the Guinea Fowl with Caramelised Fruits
First, preheat the oven to 200 ° C (400°F). Then, mix the honey with nutmeg, grated ginger and a spoon of oil in a bowl.
Put the guinea fowl in a baking dish large enough to also contain the fruits. Pour 1Tbsp honey with spices inside your poultry, salt and pepper. Brush the outside with the rest of honey by gently massaging the meat. Add bay leaves, and cinnamon, crumbled around your poultry and bake 55 minutes to 1 hour 15, basting regularly the guinea fowl with the cooking juices.
Meanwhile, wash the pears and without peeling, cut them in half and remove cores. Arrange around the guinea fowl 20 minutes before end of cooking with the apricots, hazelnuts and chestnuts.
At the end, remove from oven, let your poultry stand for 10 minutes in its own juice before serving, as it will be even juicier and milder!