Stuff the quails with the spring onions bulbs (save the leaves for another dish).
Season the quails with salt and pepper pepper . Let it rest in the fridge for two hours.
Heat the oil in a heavy-bottom pot. Add the sugar and let it heat until it browns.
Add the quails (careful with splatters!), stir until they are golden brown all over.
Add half a cup of water and cook covered over medium heat until almost all the liquid has evaporated. Turn the quails and add another half cup of water. Repeat this until the quails are cooked through.
Add the rum, parsley and apple and cook over low heat for 5 minutes and you have about a cup of sauce in the pot.