Heat the water to boiling.
the butter in large skillet, cook the garlic and aniseed for 5 minutes, and set aside.
Put the rose petals and cactus fruit in a blender
and puree until smooth and set aside.
Cut an "x" over the flat ends of the chestnuts with a knife. Toast the chestnuts
in a hot cast iron skillet for 5 minutes. When the shells open, add the chestnuts to the boiling water and cook for 15 minutes. Drain
the chestnuts and allow them to cool. Peel
the chestnuts, add them to the rose petal mixture, and puree while adding the remaining cup of water, slowly.
Reheat the skillet with garlic butter
mixture and add the rose petals puree. Simmer
for 10 minutes then whisk
in the honey, salt, and pepper.
Push the sauce through a sieve
, into a clean pan, pressing on the solids to extract
the juice and some chestnut pulp. Keep the sauce
Preheat a grill or grill pan
the quails with olive oil
and season with salt. Grill the quails until they are medium rare, about 5 minutes per side. Serve with the Rose Petal Sauce.