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