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| Curried Fruit Compote Recipe |
Category: Seasonings
Rating:
N/A
Servings: about
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Ingredients
3 lb peaches, peeled and sliced
2 lb apricots, peeled and halved
1 fresh pineapple, peeled and cut int; o chunks (about 5 pounds)
1 cantaloupe, cut into chunks or ball; s (about 4 pounds)
1/2 cup thinly sliced lime (about 1 small)
4 cup water
3 cup sugar
1/4 cup lemon juice
3 tablespoon curry powder
Cooking 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 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
seasonings
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