12–15 regular sized Cortland apples, cores removed, and keep the peel on for the right color (I chose Cortland because they maintain their crisp and fresh flavor even when baked or puréed)

2 pints (about 4 cups) strawberries, washed, rinsed, and stems removed

1/2 cup honey. I use raw, wildflower honey. Feel free to swap for sugar.

filtered water, just to slightly cover the apples and berries