Autumn fruit game hens
Clean the hens well under running cold water. Pat dry with kitchen paper. In a large bowl, combine the hens, garlic, oregano, vinegar, oil, prunes, apricots, olives, capers and bay leaves. Season with salt and pepper. Cover and marinate in the refrigerator overnight.
Preheat the oven to 180°C/350°F/Gas mark 4. Arrange the game hens in shallow roasting tins. Spoon the marinade over the top. Sprinkle evenly with the brown sugar, and pour the wine around them. Roast for 1–1 1⁄4 hours, basting frequently, until golden.
Transfer the hens, fruit, olives and capers to a serving platter. Moisten with the pan juices and sprinkle with the parsley. Serve hot, passing around the remaining pan juices in a sauceboat.