Spiced Fruit Compote
|Canned cling peach halves||1 Pound|
|Canned mandarin orange segments||11 Ounce|
|Ground cardamom||1⁄4 Teaspoon|
|Flaked coconut||1⁄4 Cup (4 tbs)|
Drain syrup from peaches, figs, and mandarin-orange segments into a small bowl; arrange fruits in rings in a shallow glass bowl.
Stir cardamom into 1/2 cup of the syrup; pour over fruits; chill (Save any remaining syrup for a breakfast beverage or to use in fruit gelatin.).
Just before serving, spoon coconut in a cone shape on top of fruits.