Cornish Game Hens with Sweet-Potato Risotto and Cranberry Sauce - sugar

Method

• Bring first 4 ingredients to simmer in heavy medium saucepan over medium-high heat, stirring until sugar dissolves.
• Boil until reduced to 1 cup, stirring frequently, about 20 minutes.
• Puree sauce in processor.
• Strain into small bowl.
• (Sauce can be made 1 day ahead.
• Cool, cover and chill.)
• Preheat oven to 400F.
• Place game hens, cut side down, on small baking sheet.
• Sprinkle with salt and pepper.
• Bake 30 minutes.
• Increase oven temperature to 450F.
• Continue baking until juices run clear when thickest part of thigh is pierced, about 20 minutes longer.
• Meanwhile, melt butter in heavy large skillet over medium-high heat.
• Add yams, onion and ginger; saute until yams are tender, about 15 minutes.
• Remove from heat.
• Cook rice in small saucepan of boiling salted water until just tender but still firm to bite, stirring frequently, about 15 minutes.
• Drain rice.
• Add rice to yam mixture in skillet.
• Add Riesling and stir over low heat to blend.
• Add mascarpone and stir to melt.
• Season with salt and pepper.
• Rewarm sauce.
• Spoon risotto onto plates.
• Top with hen.
• Sprinkle with nuts, parsley and orange peel.
• Drizzle sauce around risotto.
• *Italian cream cheese, available at Italian markets and many supermarkets.
• If unavailable, blend 8 ounces cream cheese with 1/4 cup whipping cream and 2 1/2 tablespoons sour cream.
• Use 2/3 cup mixture for the recipe.