1. Steep raisins in Marsala for 20 minutes. Meanwhile, peel and core apples. Cut into 6 wedges each.
2. Preheat oven to 425°. Rinse quail and pat dry inside and out. Rub skin with olive oil, salt, and pepper. Stuff cavities with apples and raisins. Cross bone ends of legs and tie together. In a roasting pan just large enough to hold quail, roast birds in oven 25 minutes, or until juices run clear when thickest part of thigh is pierced.