1. Put the wine and brandy in a heavy pan and boil gently for about 5 minutes or until reduced to a third of the original volume. 2. Add the stock and boil for 5 minutes. 3. Add the cream and boil for 15 minutes, stirring occasionally so that it does not catch on the bottom, or until the sauce has reduced by about a third and is of pouring consistency. 4. Put the vinegar and sugar into a small saucepan. 5. Boil for 30 seconds or until it smells caramelized and is reduced to about 1 tablespoon. 6. Cool for 1 minute and pour in the cream sauce. 7. Stir well. 8. It may be necessary to replace it over the heat to re-melt the caramel. 9. Add the port and peppercorns. 10. Season with salt and pepper to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
