In a small saucepan, combine dried apricots, apple juice & amaretto; bring to a boil. Reduce heat to medium, cover & simmer 5 minutes. In a large bowl, combine muffin pieces, almonds, melted butter, cinnamon & apricot mixture. Mix well.
Herb Butter
In a small dish, combine all ingredients. Rinse hens & pat dry. Sprinkle 1/4 tsp salt inside each hen cavity. Stuff each hen with muffin mixture. Skewer opening together. Place hens’ breast side up on a rack in a shallow roasting pan. Spread herb butter over each one then place a bacon slice on each breast. Cover with foil. Bake for 1 1/2 hours.
In a saucepan over low heat, melt plum jam, stirring frequently.
After 1 1/2 hours of roasting, remove bacon & continue roasting hens, uncovered for 15 more minutes, basting with plum jam every 5 minutes. Use a meat thermometer to ensure hens are cooked through. Remove skewers . Serve immediately.
* To toast almonds, spread on a cookie sheet, bake at 375 F. for 5-6 minutes or until light golden brown, stirring occasionally.