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

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with aluminum foil.

In a large non-stick skillet, brown the pears in the butter, oil, and sugar for about 2 minutes on each side. Set aside on a plate, flat side down.

In the same skillet, brown the quails, skin side down. Add oil, if necessary. Season with salt and pepper. Turn the quails and cook for 1 minute. Place a quail on each pear half, skin side up. Bake for 15 to 20 minutes or until the quails are cooked.

Meanwhile, in the same skillet, brown the shallots with the anise and cinnamon stick. Season with salt and pepper. Deglaze with the wine and reduce by half. Add the veal stock and reduce by half. If desired, add a knob of butter. Adjust the seasoning. Serve the quails and drizzle with the sauce.

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