Cinnamon-vanilla Sauce w/ Fresh Fruit
Jen Brady
Jen Brady
Quick & Easy to make! Great on fruit, crepes, even french toast!
1/2 cup granulated sugar
2 Tbsp cornstarch
2 cinnamon sticks
1 can (12 oz) Evaporated Milk
1 1/2 tsp vanilla extract
6 cups assorted fresh fruit (apples, bananas, grapes, mangoes, papayas, peaches, and/or strawberries)
Combine sugar, cornstarch and cinnamon sticks in medium saucepan. Gradually stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture comes just to a boil and slightly thickens. Remove from heat and remove cinnamon sticks; stir in vanilla. Refrigerate for 2 hours, or until well chilled.
Arrange fruit in dessert dishes. Top with sauce. Sprinkle with cinnamon, if desired.
OR: fill crepes with fresh fruit and top with sauce, sprinkle with cinnamon; OR spread over fresh, hot french toast, sprinkle with cinnamon.
2 Tbsp cornstarch
2 cinnamon sticks
1 can (12 oz) Evaporated Milk
1 1/2 tsp vanilla extract
6 cups assorted fresh fruit (apples, bananas, grapes, mangoes, papayas, peaches, and/or strawberries)
Combine sugar, cornstarch and cinnamon sticks in medium saucepan. Gradually stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture comes just to a boil and slightly thickens. Remove from heat and remove cinnamon sticks; stir in vanilla. Refrigerate for 2 hours, or until well chilled.
Arrange fruit in dessert dishes. Top with sauce. Sprinkle with cinnamon, if desired.
OR: fill crepes with fresh fruit and top with sauce, sprinkle with cinnamon; OR spread over fresh, hot french toast, sprinkle with cinnamon.
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