If needed, dice the fruit
In a heavy-bottomed saucepan, gently heat the heavy cream to just below a simmer, but don’t let it boil.
Cover and keep warm.
In a separate saucepan, simmer the wine until it has reduced by half.
Add the broth to the wine, bring to a boil, then lower heat to a simmer and reduce for about 5 minutes or
until the total volume has reduced by about a cup.
Stir the warm cream into the broth and bring it back to a simmer for just a moment.
Stir in the butter, season to taste with Kosher salt and white pepper and just a dash of lemon juice.
Strain through cheesecloth and serve right away.