Hello to everyone here. I have been following this terrific forum, lurking for many many months, and have finally decided to ask a question of my own. I am trying to get some information on how to oven proof fillings for baking (fruit fillings, jams, preserves, etc) so that the fillings won't run or spread so much during the cooking process, and have been unable to find any information at all on the internet. Most of my unsuccessful searches have yielded advice on how to oven proof equipment rather than the food ingredients themselves that I am interested in oven proofing. So how is this done? And will the techniques used compromise the flavor of the pre-proofed ingredients?
Thanks in advance.
Thanks in advance.