Breaking down fruit with sugar and water for cookies
The cooking technique to make the filling is basically the same as any compote or jam so I would say it would work well for most soft bodied fruit and other jam favourites.  

You may have to modify the technique slightly to accommodate for fruit with higher water content to get the same spreadable texture: i.e. simmer the fruit in the sugar water until it starts to break down, strain and reserve the fruit and then either reduce the remaining liquid or only use a fraction of it and recombine with the fruit.