- In a small bowl, dissolve the cornstarch in the water. Set aside.
- In a saucepan, bring the honey to a boil and cook for about 2 minutes or until caramelized. Deglaze with the wine and reduce by half, about 5 minutes. Add the broth, pepper, and clove and cook until it reduces by half, about 10 minutes. Add the cherries and cornstarch mixture. Bring to a boil, stirring with a whisk. Season with salt. Remove the clove.
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- Meanwhile, in an ovenproof non-stick skillet, brown the quail in the oil on each side. Season with salt and pepper. Bake for 8 to 10 minutes or until the quail are cooked through. Serve the quail and top with the sauce. Serve with mashed potatoes and a green vegetable of your choice.
You can replace the cherries with diced pitted prunes.
You can get partially boned quail in some grocery stores or ask your butcher to prepare them. We say "partially boned" because only the breasts are boned.
This sauce is also delicious with lamb chops. Count 6 to 8 chops for 2 people. The cooking time for 3.5-cm (1 ¼-inch) chops is the same as for quail.