Peach Sauce

Serve over pancakes, waffles and French toast.

1 can (29 oz) peaches in light syrup, sliced
1 teaspoon lemon or lime jui
1 teaspoon cornstarch
1/8 teaspoon ground cinnamon
3 1/2 tablespoons firmly packed brown sugar
1/2 teaspoon butter

Drain peaches really well and pour the light syrup in a small saucepan. Add the cornstarch, sugar, lemon juice, butter and cinnamon and mix well. Heat up the pan and cook stirring constantly to avoid lumps. Once the sauce is ready, add the peaches already chopped or in slices.