• 2 minced shallots
• 4 cloves garlic minced
• 1tbsp butter
• ½ cup dry white wine
• ½ cup fish stock (can use chicken stock)
• 1 custard apple, pureed (about 1 and a quarter cups of puree)
• salt and pepper
• 1 small minced chilli (jalepeno) optional

Method

Saute shallots and garlic in butter

Add white wine and cook until reduced to a glaze

Add stock and simmer until reduced

Stir in custard apple puree and season with salt and pepper

Add minced chill if using

Heat gently over a low flame until thickened.