Curried Fruit Compote

Title:
Curried Fruit Compote

Yield:
6 Servings

Categories:
Spices




Ingredients:





     3 lb Peaches, peeled and sliced


     2 lb Apricots, peeled and halved


     1    Fresh pineapple, peeled and


          -cut into chunks (about 5


          -pounds)


     1    Cantaloupe, cut into chunks


          -or balls (about 4 pounds)


   1/2 c  Thinly sliced lime (about 1


          -small)


     4 c  Water


     3 c  Sugar


   1/4 c  Lemon juice


     3 tb Curry powder






 Treat peaches and apricots to prevent darkening while preparing other


 ingredients.  Combine water, sugar, lemon juice and curry powder. Bring to


 a boil. Reduce heat and add peaches, apricots, pineapple and cantaloupe.


 Simmer just until fruit is hot through. Pack hot fruit into hot jars,


 adding 1 lime slice to each jar when filling. Leave 1/2 inch head space.


 Pour hot syrup over fruit, leaving 1/2 inch head space. Remove air bubbles.


 Adjust caps.  Process 30 minutes in boiling water bath. Yield: about 4


 quarts.


 


 From: Ball Blue Book Shared By: Pat Stockett


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini