Enjoy a taste of summer throughout the year! To make a more adult version of this recipe, use a bit of brandy instead of the extra tropical fruit juice.
—TASTE OF HOME TEST KITCHEN
PREP: 15 MIN. • COOK: 2 1/4 HOURS • MAKES: 6 SERVINGS
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
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.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.