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16 quail breasts
20 dried apricots
1 Tbs. Burleson's Pure Honey
1 Tbs. Worcestershire sauce
2 Tbs. olive oil
Salt and pepper to taste
Soak apricots in hot water until they plump, about 30 minutes. Combine honey, Worcestershire, oil, salt and pepper in a small bowl. Alternately thread apricots and quail breasts on 4 skewers (presoak wooden skewers if not using metal), beginning and ending each skewer with an apricot. Brush with basting sauce and grill over high heat for 2-3 minutes on each side or until quail breasts reach an internal temperature of 170 degrees Fahrenheit. Makes 4 servings.
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