| 1 | Line an 8-by-8-inch baking pan with heavy aluminum foil, leaving a 1-?inch foil collar. |
| 2 | Wash pheasant breasts and pat dry. |
| 3 | Arrange in prepared pan. |
| 4 | Melt butter in saucepan over medium heat. |
| 5 | Stir in flour and cinnamon. |
| 6 | Cook until smooth. |
| 7 | Stir in orange juice, marmalade and bouillon. |
| 8 | Cook until thickened, stirring constantly. |
| 9 | Stir in liqueur. |
| 10 | Spoon over pheasant. |
| 11 | Seal foil tightly. |
| 12 | Bake at 325 degrees until pheasant is tender. |
| 13 | Spoon grapes and orange sections over pheasant. |
| 14 | Bake, uncovered, for 5 minutes longer. |
| 15 | Sprinkle with almonds. |
| 16 | Serve with hot cooked rice |
