For the compote, pour the sugar in a frying pan and heat until it starts to turn to caramel. Add the butter, rosemary then add the fruit. Stew for 10mins until the apples and pears are soft. Pour in the cream.
For the churros, add the water, sugar, salt and oil in a pan. Bring to the boil then add the flour and baking powder and mix well until the mix is smooth. When cool add the egg and mix well. Spoon into a piping bag with a fluted nozzle. Heat the oil in a saucepan until 180C. Pipe the mix into the oil (10cm in length). Cook for 3mins or until golden brown. Remove with a slotted spoon and place in the sugar.
To serve, spoon the compote into a small ramekin and place the Churros on a plate.