First rub the fluff off the quince and cook it in a preheated oven at 120 ° C for about half an hour. Take out, let cool down a bit, peel, quarter and remove the core. Drizzle two of the quarters with a little lemon juice and set aside. Dice the rest of the quince pulp and cook with wine, honey and 1 sprig of rosemary over a low heat until very soft, the wine should reduce to about a quarter. Remove the rosemary, finely puree the quinces and pass through a sieve.
Parry the veal cheeks and chop up the paring. Peel the onions, garlic and carrots, halve the onion crosswise, quarter the carrots lengthways and cut into 5 cm long pieces.
Salt and pepper the cheeks and fry them in hot oil on both sides and take them out. Fry the vegetables, garlic and paring vigorously. Put on the cheeks and deglaze everything with ¼ liter of water. Put in the bay leaf, the rest of the rosemary, allspice and ginger and cook covered at 180 ° C in the preheated oven for 60-70 minutes. Baste with the frying stock more often. Remove the cheeks and keep covered and warm.
Pass the meat stock 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, cut the quince quarters that were set aside into wedges and place both in the sauce.
Mix the rice flour and water into a smooth dough, lightly salt and add sugar and cover and leave to rest in a cool place for 20 minutes. Pull the well-drained borage leaves and the zucchini slices through the dough and fry them in oil in portions and use as a decoration.
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