- 2 cups water, plus 1 cup
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/2 teaspoon aniseed
- 12 red or pink roses with open blooms, petals removed
- 1 peeled red cactus fruit or 2 red plums, skinned
- 12 fresh chestnuts
- 2 tablespoons honey
- Salt and freshly ground black pepper
- 4 boneless fresh quail
- Olive oil
Heat the water to boiling.
Meanwhile, melt the butter in large skillet, cook the garlic and aniseed for 5 minutes, and set aside.
Put the rose petals and cactus fruit in a blender and puree until smooth and set aside.
Cut an "x" over the flat ends of the chestnuts with a knife. Toast the chestnuts in a hot cast iron skillet for 5 minutes. When the shells open, add the chestnuts to the boiling water and cook for 15 minutes. Drain the chestnuts and allow them to cool. Peel the chestnuts, add them to the rose petal mixture, and puree while adding the remaining cup of water, slowly.
Preheat a grill or grill pan.