Peel and core the apples and pears; cut them into chunks, ½ inch (1.2 cm) in size.
Bring the maple poaching syrup to a boil, add the fruit, and poach until tender but not falling apart; do not overcook. Strain and save the syrup to use in the Apple Sacks recipe. Place the drained fruit in a bowl and mix in the dates and pecans. Let cool, then cover and refrigerate until needed.