Name: Tropical Compote Dessert
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 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

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

Peppers (Hot)

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

TEST KITCHEN APPROVED

Tropical Compote Dessert

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Yield:6 servings

Prep:15 min

Cook:2 hours 15 min

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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

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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.

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