Whip Up a Batch of Sugar-free Cinnamon Sauce & Peachie Compote
Make a Grand Display With a Versatile Dessert Sauce
I wrote about how this sauce started out as a syrup for my marvelous little batch of canned cinnamon peaches.
Never one to discard good food, I returned the bunch of cinnamon bark to the saucepan and reduced the canning syrup, added another ingredient, and preserved one tiny jar of exquisite canned cinnamon desert syrup.
This recipe uses the remaining 3/4 to 1 Cup syrup remaining in the pan after filling the jar. It makes a flavorful and beautiful dessert conclusion to any festive meal.
You'll love feasting on the beautiful instructive photos that illustrate sauce-making steps, below
ALL Photographs Â© 2013 by Leslie Sinclair - ALL RIGHTS RESERVED --- please don't use them. I care.
Sauce Starts with Leslie's Cinnamon Peaches Recipe - sauce used in peach jars is the base for this fantastic dessert sauce
Here's The Link
Recipe for Sugar-free Cinnamon Peaches Syrup
Making this simple dish is an experience in sensory delight! Soak in the scents and sights of the bold colors and aromas and the memory of the preparation will sweeten your heart long after dessert is consumed.
It works with fresh cut fruit as well as with Winter's frozen bounty and exotic fruits from tropical climes.
*If you opt to make the sauce without canning first:
1. Place 14" cinnamon bark in large saucepan
2. Add 1 Cup water and 1/3 Cup maple syrup
3. Bring to boil, reduce by simmering 20 minutes or longer, until reduced by half
4. Proceed as below
- 1 Cup Water
- 2 1/2 Cups diced and mashed Fruit and Juice eftover from canning peaches or cut specially for this recipe
- 3/4 Cup cinnamon sauce leftover from canning peaches cooked up following Canning Small Batch Cinnamon Peaches recipe at Link below
- 14 " Cinnamon Bark in pieces
- 1/4 fresh Lemon using Juice and Pulp
- Pick traces of peach skin and pits out of mashed fruit.
- Add water and juice (from mashed fruit) to saucepan containing syrup
- Add cinnamon bark to mixture in pan
- Add lemon juice and pulp to pan
- Turn heat to medium, boiling to infuse cinnamon flavor into water turning heat down to continue simmering until syrup reduces, approximately 15 minutes
- Use tasting spoon to check syrup for sweetness and flavor. Add more Stevia if desired, to taste
- Remove cinnamon pieces with tongs
- Add peaches with their juice
- Simmer and stir continuously with wooden spoon as mixture thickens
- Check for doneness by tilting pan, lifting far edge towards you. If some sauce remains on top side of the pan's bottom, it's done.
- Remove from heat and pour into serving boat
- Ladle over ice cream, pound cake, shortcake, or fluff
Tongs, Saucepan, and Ladles I Use In This Recipe
A nice high stainless saucepan is a boon to boiling and simmering sauces.
I use these ladles all the time, and they are handy for dishing up the sauce boat without spilling when turning the compote out of the pan.
The medium ladle helps me fill the tiny canning jar. Really inexpensive for the value.
Picking out bits of cinnamon sticks is easier with this tong with the perforated flat plate.
Here's The Sticky Cinnamon From The Canned Peaches Recipe - use it first for canning syrup and then boil down for sauce
I Saved a Bundle With This
Now I have so many cinnamon sticks that I am playing with using it in lots of liquids. A stick in my teapot adds a lovely touch.
I picked out big sticks and pieces until they would reach 14" all lined up, and plunked them in the saucepan.
Draining Juice From Peach Skins - strainer sits over bowl that holds irregular and extra ripe bits of peaches, discard skins after juice drips off
Simmering Peach Bits and Juice and Syrup to Thicken It - stir constantly so it doesn't burn
As Peaches Finish and Sauce Reduces Tilt Pan to Check for Doneness - it's done when a bit of compote stays up at the top edge as you tilt pan up towards you
A Boatful of Cooked Compote is Ready to Serve - you can see the compote is now thikened and glistening
A Gravy Boat Compliments the Compote Sauce
I like Norpro brand items and this one has a nice stand, to keep sauce warm.
From my favorite glass manufacturer - A sauce as pretty as this is outstanding in a contemporary clear glass. Show it off!
If I didn't already have some gravy boats to use for my compote sauce I'd be tied between this contemporary look or the charming dish below.
For an elegant table match your silver with the shine of this set. I like my gravy and sauce boat on a tray and can always use a pretty ladle.
I think I'd choose this boat. It's got an original look and a pretty plate to catch the spills. Makes it easier for passing the extra sauce.