Cook the fruit

[Demy]

Generally I have always used ripe fruit, reduced in puree, fermented without added sugar and then distilled. I was reflecting that some fruits are sweeter when subjected to short cooking (such as apples, pears etc ...) even if I rarely eat cooked fruit. I asked myself some of you cook fruit before distilling? Is it just an apparent increase in sugar or is there really a chemical reaction behind? I don't care about the Pectin speech but only your thoughts about this, any experience or knowledge. Thanks