This is a recipe that I invented a couple of years ago, and it works with almost all fruit except ones that are very infirm. I would not recommend using ripe peaches or blackberries because they, at their prime, are extremely fragile.
It works well with blueberries and commercial strawberries, however. One could substitute any fairly firm fruit (making allowances for acid and sugar balance) and get a good product. Since the current host of What’s for Dinner? on the orange site (like I always do when I am the host) did not choose to share that post here, I at least will share my recipe with my cherished friends here at Docudharma.