Curried Fruit Compote Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Peaches, peeled and sliced
2 lbs: 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 cup: Thinly sliced lime, about 1 small
4 cup: Water,
3 cup: Sugar,
1/4 cup: Lemon juice,
3 tbsp: Curry powder,
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
Source from luhu.jp
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
Source from luhu.jp
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