The cultivation of the quince fruit may have
preceded apples, but it was the Italians who first put the quince in a
cookbook, Apicius, which gives recipes for stewing quince with honey and
combining them with leeks. And so it is that Venetian Quince was
created, a bold combination of three very different fruits – crisp
apple, peach nectar and zesty grapefruit – with a top note of fresh air
accord, flowering sheer white lily, and the invigorating pairing of
crushed leaves and dew-drenched grass.