Number of People
Prepare the ingredients.
Prepare 100 g of quince pieces per person. Divide them equally across the bottom of the mould.
Pour in the water and sugar. Mix until sugar melts. Pour over the fruit and cover with foil.
Rinse the pot and add 300ml water. Put the steam basket in, then the mould.
Pressure Cooking Time: 40 mins.
Leave to cool. Decorate the meringues with fruit, whipped cream and roasted almonds.