Slice shallots, add to the pot, saute until transparent.
Slowly, add wine to the pot. Bring to boil on medium high and cook for a few seconds.
Lower the temperature to medium, cook for about 10 minutes. (the amount of wine will lower, do not add more!)
*(Steps 4 and 5 are important because you are cooking with wine and cream. If the alcohol of wine does not cook out, the cream might curl and you will have to throw it away and start all over. )
Add a little bit of heavy cream, stir well and make sure it has not curled. While stirring, add the remaining heavy cream.
Add sugar, salt and pepper.
Cook on low for about 2 1/2 hours. Please make sure to stir occasionally.
Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you!