Chop the apple and pear into bite-sized chunks and transfer them into a medium to large size frying pan (note that the pan needs to be fairly deep). Sprinkle cinnamon overtop until all of the chunks are well-dusted.
Add the water to the frying pan a half cup at a time - you may need more or less water depending on the size of your pan. You just need enough to evenly cover the bottom of the pan.
Turn heat to high and let the water come to a boil, stirring often. Let the water evaporate until it reaches a syrupy consistency. Turn off heat.
Split the ricotta between 2 bowls and add 1 tsp of vanilla extract to each portion. Divide the fruit and syrup between the two bowls, and add sweetener to taste.