Ingredients for Cinnamon Vanilla Sauce For Fresh Fruit
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 cinnamon sticks
- 1 (12-ounce) can evaporated milk
- 1 teaspoon vanilla extract
- Fresh Fruit
- Ground Cinnamon
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How to Make Cinnamon Vanilla Sauce For Fresh Fruit
- In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 2 cinnamon sticks.
- Gradually whisk in 1 (12-ounce) can of evaporated milk, ensuring no lumps form.
- Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil and thickens to a creamy consistency (about 5-7 minutes).
- Remove from heat and carefully remove the cinnamon sticks.
- Stir in 1 teaspoon of vanilla extract.
- Pour the sauce into a bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 2 hours, or until thoroughly chilled.
- Arrange your favorite fresh fruit in serving dishes.
- Spoon the chilled cinnamon vanilla sauce generously over the fruit.
- Sprinkle with extra cinnamon, if desired.
- Refrigerate leftover sauce for up to 4 days.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
67g
Fat
13g
Carbs
8g