---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CURRIED FRUIT COMPOTE
 Categories: Spices
      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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