I just made some amazing date cookies. They were made swiss-roll style; you make the date-mixture, then spread it on a rolled-out layer of dough, and roll it; then refrigerate, and cut into 1/4-inch cookies.
For the filling, the recipe required me to take two cups of pitted dates, and cook them on medium-low with half a cup of sugar, and a cup of water. As a result, the dates (which were dry, sticky, and very firm) ended up becoming a nice, sweet brown paste.
It occurred to me that perhaps I can apply the same method to other fruits. Does it work? Are there certain fruits (or classes/categories of fruits) that will break down well on a low heat with some water and sugar, and can hold their own inside swiss-roll style cookies?
Ideally, your answer should not be a laundry list, but some sort of general principle I can apply to any given fruit to figure out if I can use it or not. But a laundry list is okay too of which fruits will work well and which ones won't.