bumper crop

My mother's quince tree has given us a generous crop this autumn. This box is a mere fraction of the crop.
Every year I make Ruby Red Quinces for the cafe as a breakfast special, served with honey ricotta and toasted seeds. I cook them in the pressure cooker using this excellent recipe:

Ruby Red Quinces 
Serves 8 / Prep 15 mins / Cook 1 hour
1 cup verjuice or dry white wine*
1 cup castor sugar
1 stick cinnamon
5 quinces
cream, to serve**
1 Put the verjuice or wine, sugar and cinnamon into the pressure cooker with 1 cup water.
Place over a medium heat and bring to the boil, stirring once or twice until the sugar has dissolved.
2 Peel the quinces, cut them in quarters and core them. As you work, place the quarters in the syrup in the cooker, turning them so that they are coated all over with the syrup.
3 Close the lid and lock it, then bring the cooker to low pressure over high heat. Once low pressure has been reached, reduce the heat to stabilise pressure and cook for 40 minutes.
Release the pressure using the natural-release method and unlock the lid. Turn the quince quarters in the syrup so that the uncovered pieces turn a deeper red, and let them cool in the cooker.
4 Remove the quinces and cut away the cores if you haven't already done so. Arrange them in a shallow serving dish, pour over the syrup, then serve at room temperature or chill in the refrigerator and serve cold, with cream alongside
* I use cherry or dark grape juice for a more breakfast friendly version.
** try ricotta - a more substantial accompaniment