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1
Peel the pears, leaving the stems intact.
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2
Place them in a large non-aluminum pot with enough water to cover.
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3
Add the sugar, spices, and lemon juice.
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4
Cover the pears with a round of waxed paper cut to fit the interior of the pot.
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5
Bring to a boil, reduce to a simmer, and cook until the pears can be easily pierced with a knife.
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6
Meanwhile, slice away the skin and pith from the oranges.
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7
Remove the pears to a serving bowl and add enough syrup to cover.
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8
Place the oranges in the cooking liquid and simmer for 15 minutes, or until tender.
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9
Peel and seed the melon.
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10
Cut into long 1-inch strips.
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11
Add the melon strips to the poaching oranges and simmer for 5 minutes.
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12
Remove to the serving bowl.
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13
Add the grapes and lemon slices to the poaching liquid and simmer for about 3 minutes.
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14
Remove the bowl.
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15
Add the curry powder to the liquid and whisk to dissolve.
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16
Cook the syrup until reduced by half.
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17
Strain through a double thickness of dampened cheesecloth.
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18
Drain away any juices that have collected in the serving bowl and pour the syrup over the fruits.
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19
Serve the fruit with a little of the crystallized ginger julienne spooned over each portion.
