Tropical Compote Dessert Recipe

Tropical Compote Dessert Recipe photo by Taste of Home

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To make a more adult version of this recipe, use brandy instead of the extra tropical fruit juice.—Taste of Home Test Kitchen

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Tropical Compote Dessert Recipe

Prep: 15 min. Cook: 2-1/4 hours

Yield: 6 Servings

15 135 150

Ingredients

1 jar (24 ounces) mixed tropical fruit
1 jalapeno pepper, seeded and chopped
1/4 cup sugar
1 tablespoon chopped crystallized ginger
1/4 teaspoon ground cinnamon
1 can (15 ounces) mandarin oranges, drained
1 jar (6 ounces) maraschino cherries, drained
1 medium firm banana, sliced
6 individual round sponge cakes
6 tablespoons flaked coconut, toasted

Directions

Drain tropical fruit, reserving 1/4 cup liquid. Combine tropical fruit and jalapeno in a 1-1/2-qt. slow cooker. Combine the sugar, ginger, cinnamon and reserved juice; pour over fruit. Cover and cook on low for 2 hours. Stir in the mandarin oranges, cherries and banana; cook 15 minutes longer.
Place sponge cakes on dessert plates; top with compote. Sprinkle with coconut. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 sponge cake with 2/3 cup compote and 1 tablespoon coconut equals 257 calories, 3 g fat (2 g saturated fat), 0 cholesterol, 28 mg sodium, 62 g carbohydrate, 3 g fiber, 1 g protein.

Originally published as Tropical Compote Dessert in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p86