This sauce is delicious with fish and chicken.
A friend who was a chef at the Sheraton Hotel in Bahrain gave me the recipe - along with another dozen or more recipes - when I was working in the Middle East in the 1980's.
½ Red Pepper
½ Green Pepper
1 Medium Onion
180 g Tub Philadelphia cream cheese
150 ml Double cream
60 ml Port
60 ml Marsala wine
40 ml Cointreau
30 ml Sunflower oil
Finely chop onion into small cubes – fry in pan with sunflower oil until tender.
Finely chop both pepper halves into small cubes – add to the onions and simmer until just al-dente.
Add philadelphia cheese and slowly melt over a low heat. Add the port, masala and cointrea then stir thoroughly – do not let it boil.
Now add the cream slowly and stir vigorously to prevent it curdling. Again - do not let it boil
This can be frozen in serving portions. When de-freezing this sauce let it melt naturally to room temperature – pour into a pan on a low heat and stir continually whilst it comes up to just before boiling. Do not boil – the cream will curdle.
