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Tropical Compote Dessert

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