Tropical Compote Dessert Recipe

Tropical Compote Dessert Recipe
Tropical Compote Dessert Recipe photo by Taste of Home
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Tropical Compote Dessert Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 2-1/4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 2-1/4 hours

Ingredients

  • 1 jar (23-1/2 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 sweetened shredded 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.
Originally published as Tropical Compote Dessert in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p86

Nutritional Facts

1 sponge cake with 2/3 cup compote and 1 tablespoon coconut : 257 calories, 3g fat (2g saturated fat), 0 cholesterol, 28mg sodium, 62g carbohydrate (31g sugars, 3g fiber), 1g protein.

  • 1 jar (23-1/2 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 sweetened shredded coconut, toasted
  1. 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.
  2. 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.
Originally published as Tropical Compote Dessert in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p86

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