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Whip Up a Batch of Sugar-free Cinnamon Sauce & Peachie Compote

Updated on January 25, 2014

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 © 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

  • Prep time: 20 min
  • Cook time: 25 min
  • Ready in: 45 min
  • Yields: four

Ingredients

  • 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

Instructions

  1. Pick traces of peach skin and pits out of mashed fruit.
  2. Add water and juice (from mashed fruit) to saucepan containing syrup
  3. Add cinnamon bark to mixture in pan
  4. Add lemon juice and pulp to pan
  5. Turn heat to medium, boiling to infuse cinnamon flavor into water turning heat down to continue simmering until syrup reduces, approximately 15 minutes
  6. Use tasting spoon to check syrup for sweetness and flavor. Add more Stevia if desired, to taste
  7. Remove cinnamon pieces with tongs
  8. Add peaches with their juice
  9. Simmer and stir continuously with wooden spoon as mixture thickens
  10. 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.
  11. Remove from heat and pour into serving boat
  12. Ladle over ice cream, pound cake, shortcake, or fluff
Cast your vote for Here's My Recipe for Leslie's Cinnamon Sauce
Progressive International Set of 3 Mini Ladles
Progressive International Set of 3 Mini Ladles

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.

 
Prepworks by Progressive Appetizer Tongs, Stainless Steel - Set of 2
Prepworks by Progressive Appetizer Tongs, Stainless Steel - Set of 2

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

Mediterranean Gourmet Organic Cinnamon Sticks, 16 Ounce
Mediterranean Gourmet Organic Cinnamon Sticks, 16 Ounce

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

Norpro Porcelain Gravy Sauce Boat with Stand and Candle
Norpro Porcelain Gravy Sauce Boat with Stand and Candle

I like Norpro brand items and this one has a nice stand, to keep sauce warm.

 
Luigi Bormioli Michelangelo19-ounce Sauce Boat with Ladle
Luigi Bormioli Michelangelo19-ounce Sauce Boat with Ladle

From my favorite glass manufacturer - A sauce as pretty as this is outstanding in a contemporary clear glass. Show it off!

 
Le Creuset Stoneware 12-Ounce Gravy Boat, Caribbean
Le Creuset Stoneware 12-Ounce Gravy Boat, Caribbean

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.

 
Elegance Silver Gravy Boat With Tray And Spoon
Elegance Silver Gravy Boat With Tray And Spoon

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.

 
Polish Pottery Gravy Boat with Saucer 22 Oz. From Zaklady Ceramiczne Boleslawiec #1530-41 Classic Pattern, Capacity 22 Oz. Height: 4.6" Width: 6.6"
Polish Pottery Gravy Boat with Saucer 22 Oz. From Zaklady Ceramiczne Boleslawiec #1530-41 Classic Pattern, Capacity 22 Oz. Height: 4.6" Width: 6.6"

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.

 

Perfectly Presented Cinnamon Peach Sauce on Ice Cream or Fluff

Your Opinions About My Cinnamon Peach Sauce - Does This Make You Feel Ready to Get Started on Some of Your Own?

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