Spicy Maple Glazed Quail with Peaches and Cream Corn and Alan Benton's Bacon

4 semi-boneless quail
6 Tablespoons unsalted butter
Salt and pepper to taste
4 oz Benton's bacon (or your favorite)
2 Ears Peaches and Cream corn
1 Jalapeño seeded and minced
2 oz chicken broth
1 oz maple syrup
2 Tablespoons Chives

Slice the bacon 1/4" thick then slice it into 1/4" strips.
Place on a baking sheet and into a 275º oven until crispy
Heat a 9" sauté pan over medium -high heat, add 2 Tablespoons butter.
Season the quail with salt and pepper and put them in the hot pan breast side down and cook until well browned. Flip and into 350 degrees oven for four minutes.

Remove the quail from the pan. Add the corn and sauté over medium high for three to four minutes.
Add the jalapeños, maple syrup and bacon and sauté one more minute.
Add the stock and reduce by 3/4. Over very low heat slowly swirl in the butter constantly whisking. Add chives, salt and pepper
Pour over quail and serve immediately.