Yield: 6 servings
Preparation time is 45 minutes
Ingredients
- 2 large carrots, peeled and diced
- 5 ribs of celery, diced
- 2 large leeks, washed and diced
- 4 shallots, peeled and minced
- 6 cloves of garlic, minced
- 1 bunch parsley, washed
- 6 bottles of Pelee Island Pinot Noir wine
- 375 grams brown sugar (12 ounces)
- 90 grams butter (3 ounces)
Directions
- Puree the carrots, celery, leeks, shallots and garlic in food processor – so that it is coarsely pureed. Put this puree into a stainless steel pot. Cover with three bottles of wine. Reduce until almost dry – so it is like toffee and starting to caramelize.
- Moisten with the rest of the wine and add the brown sugar. Reduce to 1/3 of volume and strain through cheesecloth. Finish by stirring in the butter.