Here again is the Carnia fruit tradition, and the result is subtle and delicious. Use the most fragrant and flavorful apples or pears you can locate. Peel them, core them, chop them in little pieces, and toss them with a little lemon juice to prevent oxidation. Do not combine apple or pear flavors in this dish; use one or the other.
Note that spices, such as cinnamon or nutmeg, do not work well in this dish. However, a stinting addition of chopped fresh mint (with apple) or verbena