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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.
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.
Strain through a fine-mesh sieve. You will have 11 - 11 ½ cups of concentrated Apple Pear Kompot.
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.
Store in the refrigerator for up to 5 days.