Fainche

This is a questions for fellow pickle and chutney makers. I have a recipe for a dried fruit chutney which calls for dried apricots, dates, cranberries and pears. The problem is that dried pears are not to be found at local stores. Is it possible to do a direct substitution with dried apples, or is the pectin content very different? I haven't cooked often with pears, so I'm not sure how they compare with apples re: pectin (and, yes, I've Googled it -- some sources say pears have less pectin, some say they have more -- I'm starting to think that there might be some differences between pear varieties...). Any suggestions would be much appreciated. Thanks in advance. :)