Veal in sauce with quinces and prunes
Recipe by Casa Bena Cuisine
A tender veal stew simmered with lightly caramelized quinces and sweet prunes, flavored with cinnamon, saffron and honey. A sweet‑savory dish perfect for festive meals or comforting dinners.
MediumFrenchServes 6
Printable version with shopping checklist
Source Video
37m
Prep
1h 32m
Cook
15m
Cleanup
2h 24m
Total
Cost Breakdown
Total cost:$36.90
Per serving:$6.15
Critical Success Points
- • Heat the oil
- • Sear the veal
- • Deglaze and bring to a boil
- • Pressure cooking
- • Cooking the quinces
- • Cooking the prunes
- • Caramelize the quinces
- • Caramelize the prunes
- • Check the veal cooking
Safety Warnings
- • Be careful of very hot oil when searing.
- • Handle the pressure cooker with care: never open under pressure.
- • Use gloves or a towel to handle the hard quinces.
- • Watch out for splashes of boiling water.
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