ROAST GAME HENS WITH SHERRY, GINGER AND LIME

1/2 cup canned low-salt chicken broth
1/4 cup dry Sherry
1/4 cup fresh lime juice
3 tablespoons olive oil
2 tablespoons chopped peeled fresh ginger
2 tablespoons chopped garlic

4 1 1/4-pound Cornish game hens, rinsed, patted dry
4 bacon slices
2 tablespoons dried rosemary 

Preheat oven to 400°F. Boil first 6 ingredients in heavy medium saucepan until reduced to 3/4 cup, about 2 minutes. 

Arrange Cornish game hens in roasting pan. Place 1 bacon slice and some rosemary into each hen cavity; sprinkle with salt and pepper. Roast until golden brown and cooked through, basting often with Sherry mixture, about 1 hour. Transfer Cornish game hens to platter. 

Serves 4.