Curried Fruit Compote
- Main Ingredient: Apricot Cantaloupe Peach
- Cuisine: Indian
- Yield:
Curried Fruit Compote 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 T curry powder
Cooking Curried Fruit Compote
1. Treat peaches and apricots to prevent darkening while preparing other ingredients.
2. Combine water, sugar, lemon juice and curry powder.
3. Bring to a boil.
4. Reducei heat and add peaches, apricots, pineapple and cantaloupe.
5. Simmeri just until fruit is hot through.
6. Pack hot fruit into hot jars, adding 1 lime slice to each jar when filling.
7. Leave 1/2 inch head space.
8. Pour hot syrup over fruit, leaving 1/2 inch head space.
9. Remove air bubbles.
10. Adjust caps.
11. Process 30 minutes in boiling water bath.
12. Yield: about 4 quarts.
13. From: Ball Blue Book.
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