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Cooking it for a long period at 100 degrees kills the rotten parts, but it also removes most of the taste so you will have to select or cut off a part of the fruit to cook less long and at a lower degree, 65 for example, that degree is normally used to pastorice milk. Most apple juice and catchup are made this way.
You can also use it as part of the recipe but I have no personal handson experience with that. But you could make it into a rum topf, my father used to do that when he was young. Just add fruit, rotten or not, from every season into a jar with rum, I think. You have to look that recipe up if you want to be sure. I know that in the old days people sometimes also used rotten fruit in weck flasks recipes. But I would not trust that is you have no experience with weck bottles. (Sorry for the spelling mistakes)
