Recipes:

Chaucer's Sauce
By Michael Weller,

Consulting Chef to BARGETTO Winery and Wine Club

Ingredients:

3/4 cup of any Chaucer's dessert wine

1 shallot, minced

1/2 cup half and half

1/2 cup butter (unsalted) cut into 8 pieces and kept cold

Fruit to match

Procedure:

1. Cook the wine and shallot over medium high heat until thick and syrupy.

2.  Add half & half.

3.  Whisk in butter pieces one at a time until each dissolves.

4.  Serve over poached fish or grilled chicken.

5.  Garnish with pieces of fruit.