Ingredients
1 jar (23-1/2 ounces) mixed tropical fruit1 jalapeno pepper, seeded and chopped1/4 cup sugar1 tablespoon chopped crystallized ginger1/4 teaspoon ground cinnamon1 can (15 ounces) mandarin oranges, drained1 jar (6 ounces) maraschino cherries, drained1 medium firm banana, sliced6 individual round sponge cakes6 tablespoons sweetened shredded coconut, toasted
Preparation
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.
