Title: Curried Fruit Compote
Categories: Spicy
Yield: 6 Servings

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	tb	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 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

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