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Curried Fruit Compote

Curried Fruit Compote
Main Ingredient: Apricot Cantaloupe Peach

Cuisine: Indian

Yield:

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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)
  • 2483527⁄624973141 c Thinly sliced lime (about 1
  • -small)
  • 4 c water
  • 3 c Sugar
  • 2483527⁄624973141 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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