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Curried Fruit Compote Recipe

Serves 6 (4 quarts)


  • 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 cup thinly sliced lime (about 1, small)
  • 4 cup water
  • 3 cup sugar
  • 1/4 cup lemon juice
  • 3 tbsp curry powder


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. Reduce heat and add peaches, apricots, pineapple and cantaloupe.
5. Simmer 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. Serve hot or let cool. Makes about 4 quarts.


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Main Ingredient:Fruit
Preparation Method:Boiling
Dish:Jams and Preserves

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