Mix the pecans and rosemary together, and divide into 4 parts.
Stuff the cavity of the quail with the mixture. Salt and pepper the quails and grill over hot coals for 5 minutes per side.
While the quails are grilling, mix together the cane syrup and butter, and drizzle over the quails immediately after pulling them off the grill, and serve.
Recipe courtesy of Ming's Restaurant, Palo Alto, CA
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