A winter dessert from Iran, beh pokhteh softens notoriously firm quince in a cinnamon syrup in the pressure cooker in a fraction of the usual time. Pressure-cooking turns the fruit ruby-red in about half an hour instead of hours.
Combine the sugar, water, cinnamon stick and lemon juice in the pressure cooker and bring to a boil.
Add the sliced quince to the syrup, seal the lid and cook over low heat for 20 minutes, then remove from the heat and let the pressure release naturally.
Divide the ruby-red quince slices with their syrup into bowls and serve warm or cold.
Do not force-release the pressure — remove the pot from the heat and let it drop naturally, or the quince may fall apart. Contains no listed allergens.
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