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CITRUS-CHARDONNAY SAUCE 
1 750 ml. bottle chardonnay
1 cup sugar
3 tablespoons lemon juice
1 tablespoon cornstarch
lemon peel
1 vanilla bean (opt.)

Heat chardonnay with sugar in a heavy sauce pan, over a medium flame, until sugar is mostly dissolved. Emulsify cornstarch with lemon juice, and add gradually, while stirring. Add lemon peel and vanilla bean scrapings if desired.

Cook until sauce is thick enough to coat the back of a wooden spoon.

Serve over poached apples or pears, or with melon balls.

Submitted by: Daniel lee Mishkin
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