arrow_right Fish Broth, 2 Cups
 arrow_right Dry White Wine, ½ Cup
 arrow_right Heavy Cream, ½ Cup
 arrow_right Butter, 2 Tbls

PREPARATION
 If needed, dice the fruit
 
 DIRECTIONS
 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.
 
 SERVING
 Strain through cheesecloth and serve right away.