Roasted Quail with Cherry and Red Wine Sauce

Instructions

1. 1

   In a small bowl, dissolve the cornstarch in the water. Set aside.

2. 2

   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.