When I decided to make pumpkin pancakes, I wanted to make some kind of flavored syrup to go with them. In the past I have made fruit sauce and had good results, but this was different. It needed to have a lot of flavor, which is what the fruit usually provides. I was surprised that a flavor like cinnamon could carry an entire sauce. It was really good on pancakes, but it would also be good on french toast and baked apples.
Makes about 1 1/2 cups sauce
2/3 cup sugar
2 teaspoons cornstarch
2 teaspoons cinnamon
1 1/4 cup water
1 tablespoon maple syrup
1/2 cup chopped pecans, toasted
1. In small saucepan, combine sugar and cornstarch. Mix until cornstarch is no longer clumped and evenly distributed. Mix in cinnamon. Slowly stir in water. Place saucepan on medium heat and bring to a simmer, stirring constantly. Once sauce is simmering, reduce heat to low and cook for 10 minutes or until it thickens slightly, stirring occasionally. Add maple syrup and pecans. Stir well and return to a simmer. Serve hot.
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