Red Pepper & Cream Sauce

Melt butter in a medium saucepan over very low heat. Peel garlic and crush slightly, so that it remains in one piece. Add garlic clove to the butter, and cook gently until the butter just begins to brown. Remove the garlic clove and discard. Drain and add the red peppers. Add the cream and blend the sauce until smooth in a blender or with a stick blender. Taste and correct seasonings as you wish. Because I have found that different jars of peppers have different levels of tartness/sweetness, you might wish to add a little salt, more cream, a tiny bit of sugar, or another dab of butter towards the end. Keep warm and covered until you are ready to use it. Do not let it boil.

This is particularly good with non-meat ravioli, such as butternut squash or portobello mushroom, gnocchi, or as a plating sauce under a nice piece of fish.