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Tropical Compote Dessert

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Test Kitchen Approved
Total Time

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

Makes

6 servings

Updated: Jun. 27, 2023
To make a more adult version of this recipe, use brandy instead of the extra tropical fruit juice. —Taste of Home Test Kitchen
Tropical Compote Dessert
Tropical Compote Dessert Recipe photo by Taste of Home
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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

  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.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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.