Chorizo & Apple Stuffed Quail with Sage-Pepper Jelly

French wings and remove legs on quail. Place whole breasts in brine for minimum 3 hours, maximum 24 hours.

In sauté pan on medium heat, cook chorizo until crumbly. Add shallots and apple; cook until shallots are translucent. Season to taste with kosher salt and freshly ground black pepper.

Remove from heat and transfer to pan to cool completely. Add minced cilantro to mix, divide evenly into 8 portions and stuff quail breasts.

Roast quail at 350°F for about 10 minutes, brushing with Pepper-Sage Jelly every 2 minutes until cooked thoroughly.

Combine all ingredients. Stir to dissolve sugar and salt.

Combine sugar and vinegar in small saucepan. Bring to a boil. Dice peppers finely.

Add diced shallots, Fresno and jalapeño peppers. Bring to a boil again and reduce heat to simmer. Reduce to syrup consistency and cool completely. Add sage.