Roasted Quail with Chanterelle, Saffron Pears and Honey Sauce

Preheat oven to 200 °C top and bottom heat.

Peel the pears so that the stems remain decoratively on the pears. Bring the white wine and saffron to the boil in a saucepan. Cover the pears and simmer gently for 2-3 minutes. Then leave to infuse next to the stove until ready for further use.

Rub the chanterelles with a damp kitchen towel and clean them. Wash the chives, spin dry and cut into small rolls.

Rinse the quails, dab dry, season, brush with the liquid butter and tie into shape. Cook in the oven for about 25 minutes, until cooked through.

In the meantime, peel and very finely dice the shallot and garlic. Heat 1 tsp. butter in a saucepan and sauté the shallot and garlic until translucent. Add the applesauce, chicken stock and honey. Add a small ladle of the saffron wine from the pears and reduce to a slightly creamy consistency.

Fry the chanterelles in the remaining butter for 2-3 minutes, season and sprinkle with the chives.

Spread the sauce as a mirror on plates, arrange drained pears, the quails and the chanterelles on top. Garnish with chives.

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