Quail and Pear with a Spiced Wine Sauce | RICARDO

Ingredients

• 2 small ripe but firm pears, peeled, halved and seeded
• 2 tablespoons (30 ml) butter
• 1 tablespoon (15 ml) olive oil
• 1 teaspoon (5 ml) sugar
• 4 quails, partially boned (see note)
• 1 shallot, finely chopped
• 2 star anise pod
• 1 cinnamon stick
• 1/2 cup (125 ml) sweet wine (Muscat, ice wine, Sauternes, etc.).
• 1 cup (250 ml) veal or game stock
• Salt and pepper