Source: Courtesy Pomegranate Council

2/3 cup pomegranate juice
1/3 cup honey
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cayenne pepper
4 cloves garlic, smashed
2 game hens, split in half
Salt and pepper
2 tablespoons honey
2 teaspoons pomegranate seeds
2 teaspoons chopped, roasted pistachio nuts, for garnish

Mix first 7 ingredients; pour over hens. Marinate, covered, overnight or at least 8 hours in the refrigerator, turning occasionally.

Drain hens, reserving marinade. Simmer marinade, covered for 10 minutes; reserve. Season hens with salt and pepper. Bake at 450 degrees F, basting frequently with reserved marinade, until hens are just firm to the touch, about 25 minutes. Remove from oven; let rest covered with a tea towel for 5 minutes. Brush each half with remaining honey. Garnish with pomegranate seeds and chopped pistachios.

NOTE: To make 1 cup pomegranate juice, put 1 1/2 to 2 cups seeds in a blender; blend until liquefied. Pour mixture through a cheesecloth-lined strainer or sieve.