bacon-wrapped cornish hens with raspberry balsamic glaze

i have had this recipe from the best of gourmet, featuring the flavors of rome for sxeveral years and yesterday i decided to try it. it is terrific sweet, sour and meaty.

2/3 cup seedless raspberry jam
1/2 cup balsamic vinegar
16 beacon slices (3/4 lb)
4 (1 1/2 to 1 3/4 pound) cornish hens

briskly simmer raspberry jam and vinegar in a small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup, about 8 minutes. cool to room temperature (glaze will thicken slightly, as it cools).

put oven rack in middle position and preheat oven to 450 deg.

cook bacon in batches in large heavy skillet over moderate heat, turning occasionally, until some of fat is rendered but bacon is still translucent and pliable, 5 to 7 minutes. transfer to paper towels to drain.

cut out and discard backbone from each hen with kitchen shears, then half each hen lengthwise. pat hens dry and season with salt and pepper, then arrange, cut sides down, in a large roasting pan. brush hens liberally with glaze, reserving remainder, and wrap 2 slices of bacon around each half hen, tucking ends under. roast, brushing with pan juices and reserved glaze twice (every 10 minutes) until juices run clear when a thich is pierced, 30 to 35 minutes.

i simply cut the hen in half using a sharp knife.

this recipe serves 8. you can reduce the ingredients easily for fewer people.