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
Peppers (Hot)
Tropical Compote Dessert
Prep Time
15 min
Cook Time
135 min
Yield
6 servings
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.
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.
