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Apple and Pear Filling

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Preparation info
  • Yield: approximately

    3 pounds

    • Difficulty

      Easy

Appears in

By Bo Friberg

Published 1989

  • About

Ingredients

  • 2 pounds (910 g) cooking apples, such as Granny Smith, Pippin, or Fuji
  • 1

Method

  1. Peel and core the apples and pears; cut them into chunks, ½ 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 refriger

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