---------- 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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