Controlling Moisture in Fruit-Cheese Fillings

Preventing soggy spots while maintaining the "wonderful sharpness" requires proper fruit preparation for cheese-based fillings. Fresh berries release excessive moisture during baking, creating dense areas and compromising bread texture. Lightly cook blackberries with honey for 3-4 minutes until just softened, then cool completely before mixing with cheese. This concentrates flavors while reducing water content. For pears and apples, dice small and toss with small amount of acid (lemon juice) to prevent browning and reduce moisture release. Pat fruits dry if they seem wet. The goal is concentrated fruit flavor without excess liquid that would create soggy bread or cause fillings to leak during baking.