Curried fruit compote
6 servings
Ingredients
| Quantity | 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 |
Directions
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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