Pear Pudding Soup

I have no idea how many readers are familiar with the custard-like fruit soups that some of our grandmothers made. One that is very familiar to me is made with a canned pear-apple compote. My mom still cans this every Fall, knowing that we all love to get jars of this fruit to add to porridge or use in pear soup.
The fruit is like a chunky applesauce, yet with more of the pear flavor. Mixed into a thin, vanilla custard, we enjoy this soup alongside pan fried potatoes and farmer sausage or ham. I compare the flavor to a "milkshake with fries" combo.

Ingredients for fruit compote:

3 cups pears, chopped
2 cups apples, chopped
¾ cups water
2 Tbsp sugar

Method:

Bring to a boil and cook for about 40 min, or until fruit looks clear and glazed with most of the water evaporated. Cool. Keeps well in fridge.
Ingredients for vanilla custard:

4 cups milk, divided
2 Tbsp flour
2 Tbsp sugar
½ tsp pure vanilla powder or 1 tsp vanilla extract
2 eggs
fruit compote


Method:

1. In a 2 quart size pot, bring 3 ½ cups milk to a boil.
2. In the meantime (in a small bowl) mix flour, sugar, vanilla and enough of the ½ cup milk just to make a paste.
3. Add eggs, stirring them in well, then the rest of the (1/2 cup) milk.
4. When the milk in the pot begins to boil, stir in the egg mixture and continue stirring until thick and smooth, bubbling gently.
5. Remove from heat. Add cold fruit compote, for just the right temperature to serve.