Remove giblets from hens. Rinse hens inside and out in cool water and remove excess fat and feathers, if any. Pat hens dry with paper towels.

Sprinkle cavities with salt and pepper

Stuff hens with Pecan Stuffing, and close cavities. Secure with wooden picks; truss. Tie the hens' legs together with twine so that the legs cover the open cavity of each hen.

Brush hens with butter and sprinkle generously with pepper. Combine remaining butter and brandy.

Place hens, breast side up, on wire rack in roasting pan.

Bake at 350 degrees for 1 to 1 ½ hours, until juices run clear when thigh is pierced with a fork, basting frequently with bandy mixture.

Garnish with parsley, apple slices, and grapes.

Combine the first 3 ingredients in a saucepan and cook over medium heat until butter melts.

Add stuffing mix and pecans; stir lightly. Remove from heat and allow to cool.

Once stuffing is cool enough to handle, spoon stuffing to fill the cavity of each hen.