Grilled Quail with Caramelized Peaches and Figs
This grilled quail with caramelized fruit is a match made in heaven. I partially debone the quail to make it easier to eat and for more even cooking.
- 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.
Calories: 219kcal | Carbohydrates: 16g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 81mg | Potassium: 305mg | Fiber: 2g | Sugar: 14g | Vitamin A: 516IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 2mg