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Curried Fruit Conserve
Curried Fruit Conserve is a modern Fusion recipe for a classic conserve made with apricots, pineapple and Maraschino cherries. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Curried Fruit Conserve.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Additional Time:
(+3 weeks maturing)
Makes:
3 jars
Rating: 
Tags : CurrySpice RecipesFusion RecipesFusion Recipes
The marriage of fruit and
curry spice is a classic one, used in many chutneys for centuries. This recipe makes the most of this combination in combining sweet fruit and
curry powder to make a classic, lightly-spiced fruit conserve.
Ingredients:
300g peaches, peeled and sliced
200g apricots, peeled and halved
150g pineapple, peeled and cut into chunks
200g cantaloupe melon, cut in to chunks
1 lime, sliced
250ml water
150g sugar
3 tbsp freshly-squeezed lemon juice
2 tbsp
curry powder
Method:
Combine the water, sugar, lemon juice and curry powder in a pan and bring to a boil. Reduce to a simmer and add the fruit. Continue cooking until the fruit are just hot through.
Spoon the mixture into sterilized jars that have been warmed in an oven heated to 110°C for 10 minutes. Pack down the fruit, adding 1 slice of lime to each jar as you're filling. Leave 2cm of head space on each jar then pour the hot curry syrup into the jar, leaving 15mm head space.
Secure the caps and process in a boiling water bath for 30 minutes to sterilize. Leave to mature in a cool cupboard for at least 3 weeks before opening.
