Tropical Compote Dessert
TOTAL TIME: Prep: 15 min. Cook: 2-1/4 hours
YIELD: 6 servings.
To make a more adult version of this recipe, use brandy instead of the extra tropical fruit juice. —Taste of Home Test Kitchen
Ingredients
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1 jar (23-1/2 ounces) mixed tropical fruit
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1 jalapeno pepper, seeded and chopped
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1/4 cup sugar
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1 tablespoon chopped crystallized ginger
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1/4 teaspoon ground cinnamon
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1 can (15 ounces) mandarin oranges, drained
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1 jar (6 ounces) maraschino cherries, drained
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1 medium firm banana, sliced
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6 individual round sponge cakes
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6 tablespoons sweetened shredded coconut, toasted
Directions
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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.
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2.
Place sponge cakes on dessert plates; top with compote. Sprinkle with coconut.
Nutrition 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.
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