Quails with Cherries

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 15

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

Cailles Flambées is a simple but spectacular dish for a festive meal.


  • 750 g sour cherries, pitted
  • 150 ml red wine
  • a pinch


Take a generous third of the cherries, about 300g, and press them through a sieve to extract the juice. Or whiz the cherries in a blender and then pass them through a fine sieve – this is far quicker. Then put the juice, the remaining whole cherries, the red wine and cinnamon in a small saucepan, bring to the boil and simmer gently for 30 minutes.

Meanwhile, take the quails and season t