Methods/steps

Butterfly the quail by cutting through the back from neck to tail and opening out. Place the olive oil, thyme, garlic, lemon zest and pepper in a large plastic bag. Add the quail and seal. Allow to rest in the refrigerator for a few hours, turning the bag every hour.

Cut peaches in half and remove the stones. Pour melted butter, balsamic vinegar and brown sugar into three separate, small bowls, and dip the cut side of the peaches first in the butter, then the vinegar, then the sugar.

Preheat the grill. Remove the quail from the plastic bag and discard bag. Salt the quail and place them skin-side down on the grill for about 4 minutes. Turn and cook until done, about 6 more minutes. Test for doneness. Remove and let them rest under tented foil.

Meanwhile, place the peaches cut-side down on the grill—just to heat through the fruit, while maintaining its shape—for about 2 to 3 minutes. Avoid black grill marks.

Serve quail with grilled peach halves.