Apple and Pear Filling

Preparation info

  • Difficulty


  • Yield: approximately

    3 pounds

Appears in


  • 2 pounds (910 g) cooking apples, such as Granny Smith, Pippin, or Fuji
  • 1 pound (455 g) pears, such as Bartlett
  • Maple Poaching Syrup
  • 4 ounces (115 g) dates, chopped to raisin-size
  • 4 ounces (115 g) pecans, coarsely chopped


  1. Peel and core the apples and pears; cut them into chunks, Β½ inch (1.2 cm) in size.
  2. 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.