Apricot Balsamic Dressing

This is it, finally. This is the dressing that was added to the chicken served at the Olive Oil and Balsamic tasting. You weren't there ?? Well, you can try it anyhow, and add it to a salad festooned with cooked chicken strips.
INGREDIENTS
1    tablespoon olive oil
2    medium shallots, chopped finely
1/4 cup B & R Farms Apricot and Red Pepper sauce
1/8 cup dry white table wine (TRE Chardonnay was used)
1/4 cup well aged balsamic vinegar (must listed first in the ingredients)

METHOD
In a medium sauce pan over low-medium heat, add the olive oil and chopped shallots.Simmer for 4 to 5 minutes to soften the shallots. Add the B & R Apricot sauce and bring to a roiling boil.  Add the wine and balsamic vinegar, bring back to a boil, and reduce the heat. Simmer until the sauce has been reduced to a syrupy consistency. Remove from the heat and serve once partially cooled.

From the kitchen of my friend and excellenr cook, Kimarie Manfre