Instructions

1. Quarter the fruit, peel and core the apples and pears if you will make sauce later. Place the fruit in a large pot (6-8 quarts) and fill it to the top with water. Add the sugar.
2. Bring it to a boil and the reduce the heat to a simmer. Cook for about 30 minutes, until the fruit is cooked through and soft all the way through. 
3. Strain through a fine-mesh sieve. You will have 11 – 11 1/2 cups of concentrated Apple Pear Kompot. 
4. Dilute it with more cold water to achieve the flavor that you like. I usually add 4-6 cups of water in addition to the concentrated kompot. 
5. Store in the refrigerator for up to 5 days.