2 boneless quail
1 artichoke heart
Salt and pepper to taste
1/2 cup sugar
2 tablespoons water
4 ounces raspberry purée
2 ounces raspberry liqueur
Dissolve sugar with water and cook until caramelized. Add raspberry liqueur, stir in raspberry purée. Stir until it reaches a consistency of syrup. Set aside. Season quail, and sautéed artichokes in olive oil. Let cool. Wrap quail around artichoke, pin with a skewer and bake in the oven at 350 degrees until done.
Pinzone’s Italian Downtown
312 Fairhope Ave.
Fairhope, AL 36532
Hours: Sunday to Thursday 11-9
305 De La Mare Avenue
Fairhope, Ala 36532
Phone: (251) 990-5535
Hours: Wednesday to Saturday 5:00 til
Isabella's is a Northern Italian, Southern French Steakhouse right in the Pinzone's Italian Village.
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