Curried fruit compote

Yield: 6 servings

Measure Ingredient
3 pounds Peaches, peeled and sliced
2 pounds 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)
½ cup Thinly sliced lime (about 1 small)
4 cups Water
3 cups Sugar
¼ cup Lemon juice
3 tablespoons 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 ½ inch head space. Pour hot syrup over fruit, leaving ½ 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

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