Warm Pineapple-Mango Compote

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Serves 6

Cooking Time 3 to 4 hours on Low or 2 to 3 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: For another flavorful, easy-prep compote, we reached for frozen mango and pineapple and added lime zest and juice. A splash of rum offered depth and rich caramel notes.

2	pounds frozen mango chunks
1	pound frozen pineapple chunks
⅓	cup packed (2⅓ ounces) brown sugar
1	tablespoon instant tapioca
1	teaspoon grated lime zest plus 1 teaspoon juice
2	tablespoons dark rum
2	pints vanilla ice cream

1. Combine mango, pineapple, sugar, and tapioca in slow cooker. Cover and cook until fruit is softened, 3 to 4 hours on low or 2 to 3 hours on high.

2. Stir in lime zest and juice and rum. Portion ice cream into individual bowls, spoon warm compote over top, and serve. (Compote can be held on warm or low setting for up to 2 hours.)