Apple Demi-Glace

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   To a heavy-bottomed saucepan set over high heat, add the apple cider and bring to a boil. Adjust heat to a simmer and cook until cider is reduced by half. Add vinegar and simmer until mixture is reduced by one-third. Add garlic, shallots, bay leaves, peppercorns and stock and return to a boil. Reduce by half, or until sauce is thick enough to coast the back of a wooden spoon. Season with sea salt and white pepper. Makes 2 1/2 cups demi-glace.

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