Veal cheeks with quinces

Ingredients for 2 servings:

• 1 large quince(s)
• some lemon juice
• 200 ml wine
• 1 tbsp honey, dark
• 2 sprigs rosemary, fresh
• 2 veal cheeks, 300g each
• 60 g onion(s)
• 1 clove(s) garlic
• 80 g carrot(s)
• salt and pepper
• 2 tbsp vegetable oil
• 1 bay leaf
• 5 Allspice
• 10 g ginger
• 20 g rice
• 2 tbsp water, ice cold
• Salt
• 1 pinch(s) of sugar
• 2 borage leaves
• 50 g zucchini
• vegetable oil
• Pepper, coarsely ground
• Borage flowers

Instructions

Working time approx. 1 hour 10 minutes; Total time approx. 1 hour 10 minutes

First, rub the fluff off the quince and cook it at 120°C in a preheated oven for about 30 minutes. Remove, let cool slightly, peel, quarter, and core. Drizzle two of the quarters with a little lemon juice and set aside. Finely dice the remaining quince flesh and simmer with wine, honey, and a rosemary sprig over low heat until very soft; the wine should reduce to about a quarter. Remove the rosemary, finely purée the quinces, and pass through a sieve. Trim the veal cheeks and chop the trimmings. Peel the onions, garlic, and carrots, halve the onion crosswise, quarter the carrots lengthwise, and cut into 5cm pieces. Season the cheeks with salt and pepper, fry on both sides in hot oil, and remove from the oven. Brown the vegetables, garlic, and trimmings thoroughly. Place the cheeks on the pan and deglaze with ¼ liter of water. Add the bay leaves, the remaining rosemary, allspice, and ginger, then cover and braise in a preheated oven at 180°C for 60-70 minutes, basting frequently with the cooking juices. Remove the cheeks, cover, and keep warm. Strain the cooking juices through a sieve and reduce to about 120 ml. Stir in the quince puree, simmer briefly, and season to taste. Cut the cheeks into 3 pieces, the reserved quince quarters into wedges, and add both to the sauce. Mix the rice flour and water into a smooth batter, lightly season with salt and sugar, and cover and let rest in a cool place for 20 minutes. Dip the well-drained borage leaves and zucchini slices into the batter and deep-fry in batches in oil to use as decoration.