Pomegranate-Sherry Reduction

Serves 6

3 tablespoons unsalted butter

1 medium shallot, finely diced

1 tablespoon whole black peppercorns

1/2 cup cream sherry

3 cups home-made chicken stock

2 cups pomegranate juice 

2 tablespoons maple syrup

Salt and freshly ground pepper

1/2 cup pomegranate seeds

Melt the butter in a large saucepan over medium heat, and sweat the onion until tender, about 3 minutes. Add the peppercorns and cook another 3 minutes.

Add the sherryand cook, stirring, until most of it has evaporated. Add the stock, pomegranate juice, syrup, raise the heat to medium-high, and reduce slowly to a sauce consistency. The sauce will turn brownish red. Season, to taste, with salt and pepper. Remove from heat and add pomegranate seeds.