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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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To make a more adult version of this recipe, use brandy instead of the extra tropical fruit juice. 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:
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. Yield: 6 servings.
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