Tropical Compote Dessert

• 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

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.

pepper, sugar, ginger, ground cinnamon, mandarin oranges, maraschino cherries, firm banana, cakes, coconut

Taken from www.tasteofhome.com/recipes/tropical-compote-dessert/ (may not work)