1 lemons, quartered
2 broiler/fryer chickens (3 to 3 1/2 pounds each)
3/4 cup dried apricots
1/3 cup chicken broth
3 tablespoons cider vinegar
3 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons golden raisins
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup sugar
1/2 cup water
2 cans (16 ounces each) pear halves, drained
1 can (15 1/4 ounces) peach halves, drained
1 can (16 ounces) apricot halves, drained
1 cup pitted prunes
Lemon leaves, optional
Place four lemon quarters in body cavity of each chicken, close cavities with skewers or string. Place chickens, breast side up, on a rack in a large roasting pan, bake at 375 degrees for 1 1/2 hours. Meanwhile, in a food processor or blender, combine dried apricots, broth, vinegar, brown sugar, lemon juice, raisins, ginger and salt. Process until smooth, set aside. In a small saucepan, bring sugar and water to a boil over medium high heat. Reduce heat to medium, cook, uncovered, for 7 minutes. In a large bowl, combine pears, peaches, apricots and prunes, pour hot syrup over fruit. Let stand 10 minutes, drain and set aside. Remove chickens from oven, spread thickly with pureed apricot mixture. Return to the oven for 10 to 15 minutes or until chicken juices run clear. Remove from oven and let stand 10 minutes. Prepare gravy from pan drippings if desired. Place chicken on serving platter, spoon fruit mixture around chickens. Garnish with lemon leaves if desired. Serve with gravy if desired.
Makes 8 servings.
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