 Preferably on a pressure cooker, but it can also be left for longer (40min–1hr) in a regular pot, in this case with a little more water (which will then evaporate).It turns a light brick colour in the pressure cooker and on a regular pot, after a long cooking time, dark brick colour.After leaving it to set for a few days on earthenware/clay bowls (preferable), topped with parchment paper rounds, it becomes a relatively firm quince paste/cheese, dense enough to hold its shape.