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.
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Recipe courtesy of Chef Lisa Somma, Soho Restaurant, Long Branch, NJ
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