Cut the apples and pears into similar sized chunks. Place them, along with the sugar, cinnamon, and water, in a heavy bottomed sauce pan.
Bring to a boil, then reduce the heat to a simmer and cook 15-20 minutes or until the pears and apples are soft. Stir frequently during the cooking time.
About halfway through cooking stir in the raisins.
Divide the granola among 4 bowls and top each with two tablespoons Greek yogurt and ¼ of the pear-apple compote. Drizzle the milk or cream around the edges of the bowl. Serve warm.
Cooking apples are varieties that hold their shape better when cooked. Examples of cooking apply varieties are Jonagold, Honeycrisp, Winesap, Pink Lady, and Granny Smith.
I used red bartlett pears in this recipe, but almost any variety of pear is fine.
You can use either white or brown sugar.
Choose either dark or golden raisins; or substitute currants if you like.
Use your favorite purchased granola from the grocery's cereal aisle.
I enjoy a vanilla flavored Greek yogurt for this recipe but plain is just as good.
Variations and Serving Suggestions --
Serve the compote warm over a slice of pound cake with a dollop of whipped cream.
If serving for dessert, add two tablespoons rum or brandy to the compote near the end of cooking.
Layer apple-pear compote with vanilla custard.
Cook the compote until the fruit has broken down further and serve as a pancake topping.
Serve over warm French toast.
Substitute golden raisins or currants for the black raisins.
Substitute your favorite fruits. Peaches, apricots, nectarines, plums, and cherries all make delicious competes.
Serve as a side dish with chicken or pork.
You can easily make this compote in advance. Store the finished recipe tightly covered in the refrigerator for up to 4 days. Reheat over low heat or in the microwave.If your compote is too runny, you can add a tablespoon of cornstarch dissolved in a little water. The cornstarch slurry should be stirred into the hot fruit mixture and cooked for 1 minute.