For the short time in Autumn when they are in season, quince are nectar of the Gods. They are easy to prepare but need to cook for a long time (8hrs) to get the depth of flavour and rich ruby colouring. In the PC, this drop to 2hrs. East and so yummy.
Bring all ingredients other than the quince to a low simmer.
Peel quince (after smelling the musky aroma). Top and tail, and slice in half. Place in simmering liquid.
Close and lock lid. Bring to pressure (when red pressure indicator rises) on setting 1. Cook at pressure for 2 hours.
Release pressure naturally. Remove the core and seeds. Serve with thickened cream, custard or ice-cream.