Quince poached in the oven:
Preheat the oven to 325 F (160 C).
Wash the quince thoroughly, then set them aside.
In a saucepan, bring the water and sugar to a boil, stirring to dissolve the sugar.
Let it boil for a minute, then add the vanilla powder.
Peel the quince, keeping the skin, and cut them in half lengthwise.
Remove the core, then place the quince halves in a baking dish, rounded side down, and add the skin.

Brush them with syrup and cover with aluminum foil.
Bake for 2 hours and 30 minutes, turning every 30 minutes.

Transfer the cooked quince to a dish with a slotted spoon.
Strain the cooking liquid through a fine mesh sieve into a saucepan.
Add the lemon juice and bring to a boil, then let it boil for 15 minutes or until the liquid has reduced by half.
Reserve the syrup, you will need it for the recipe.

Small cakes with quince and pecans:
Preheat the oven to 350 F (180 C)

Prepare a silicone mold for 12 small cakes or grease and flour muffin molds. (You can also bake this recipe in a 9″ (23 cm) springform pan, increasing the baking time by 15 minutes).

Melt the butter in the microwave and let it cool.
Combine the flour, baking soda, Jamaican pepper, cinnamon, ginger, and salt.
Add the pecans and quince cubes.

Whisk the eggs and brown sugar, then add the melted butter and quince cooking syrup.
Add this mixture to the flour mixture and stir gently to obtain a uniform consistency.
Pour the preparation into the prepared molds and smooth the top.

Bake for 30 minutes (45 minutes for a large cake) or until a toothpick inserted in the center comes out clean.

Let the cakes cool for 15 minutes in the molds before unmolding them onto a grid.

Glaze:
Sift the icing sugar into a bowl and add the quince cooking syrup and lemon juice.
Pour the glaze over the cakes.