Roasted quails with cherries and balsamic reduction
4 handfulls of ripe cherries
4 tablespoons balsamic vinegar
2 teaspoon caster sugar
Olive oil, lemon, salt and pepper
Preheat the oven (180°C).
Put the quails in on ovenproof dish. Season with salt and pepper. Pour a tablspoon olive oil, a tablespoon of balsamic vinegar and a splash of lemon.
Cook in the oven for 30 minutes, making sure you keep the quails moist by pouring some cooking juice on them after 15 minutes.
Wash the cherries. Take off the stems and stones if you like.
Preheat a pan without any fat. Add the cherries, one tablespoon balsamic vinegar and sugar. Cook for 6 to 8 minutes, stirring regularly.
Serve with some semolina or polenta fries.