Recipe - Curried Fruit Compote

3 pound Peaches, peeled and cut or sliced up
2 pound 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)
One half cup Thinly cut or sliced up lime (about 1
small)
4 cup Water
3 cup Sugar
One fourth cup Lemon juice
3 tablespoon 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 One half inch head space.
Pour hot syrup over fruit, leaving One half 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