Soak the raisins in hot water to cover until plump, about 30 minutes.
Melt the butter in a medium sauté pan or skillet over medium heat. Add the onions and cook until tender and sweet, 10 to 15 minutes. Add
Heat the grill or broiler. Spoon the onion mixture into the cavities of the quail. Skewer the neck and tail openings closed with toothpicks. Thin the remaining honey with the water and season with a pinch of cinnamon and salt and pepper to taste. Brush the quail with the honey mixture and grill or broil, basting occasionally, until medium rare to medium, about 3 minutes each side. Remove the toothpicks and serve the quail.
© 1998 Joyce Goldstein. All rights reserved.