Grilled Quail with Caramelized Peaches and Figs is a match made in heaven. I love cooking with fruit, especially peaches. They bring an amazing freshness to the table that enhances this amazing filet of the air.
In this recipe, I partially debone the quail to make it easier to eat and for more even cooking.
The caramelized fruit alone would be any king’s perfect dining experience, but adding the filet of the sky makes it surreal.
This recipe was featured in Covey Rise Magazine last summer. I met the most amazing people on that shoot.
Our day was packed full of food, gardens, chicken coops, and everything we do to live off the land. The team at Covey Rise really get it.
We feasted on a few of the recipes I made for the magazine that were straight out of my book, Harvest: Slow Cooker Pheasant Nachos, Almond & Fig Clafoutis, Duck Rolls with Horseradish Mayo, and of course, this lovely Grilled Quail with Caramelized Peaches and Figs.
We were full as ticks by the end of the day.
I just know you are going to love this recipe. It’s simple, fresh, and perfectly lovely together. It will become your favorite; I just know it.
Grilled Quail with Caramelized Peaches and Figs
- 4 semi-boneless quail
- 1/4 cup melted butter
- Kosher salt
- Freshly ground black pepper
- 2 ripe peaches seeded and halved
- 8 ripe figs halved
- 2 tablespoons dark brown sugar
- 1 tablespoon fresh basil leaves finely chopped
- Heat grill or grill pan. Brush melted butter on both sides of the quail. Liberally salt and pepper the quail on both sides. When the grill is smoking hot, place quail on the the grill for 3 minutes, then turn again for about 2 minutes more, or until golden brown. Remove to a plate to rest.
- Pack brown sugar into the cavity of the halved peaches and sprinkle on the flesh of the halved figs. Place the fruit skin side down on the grill for about 5 minutes. Turn fruit over and cook until the brown sugar is caramelized, about 3 to 4 minutes for the peaches and 2 for the figs. Remove the fruit from the grill and top with chopped basil. Divide the quail, peaches, and figs among 4 plates. Serve with a wild rice salad.