In a well preheated pan shallow fry the quails until well browned from both sides, add honey allow to start to caramelise than add liquer stir and remove from heat. Using a mould prepare a filo basket brushing each layer of filo wth melted butter and bake until brown and crispy. Start the compote by cutting the onion in chunky pcs and pan fry in butter and oil until softened, add garlic, thyme and fig cut in halfs and toss for 1 minute. Now pour in the red wine and allow compote to bind. Serve the compote in the filo case with sauteed spinach in butter on and quails on top drizzled with the honey and prickly pear reduction.

Suggested wine: Reserva Rioja – Marques De Riscal
Cherry-red colour with good robe. Spicy, balsamic aromas of great complexity, with notes of ripe dark berries and light toasted nuances. On the palate it is full and tasty, with good structure and rounded, elegant tannins. The finish is long and fresh, with a slight reminder of the fine oak.