To a heavy bottomed saucepan set over high heat, add the applejack and bring to a boil. Adjust heat to a simmer and cook until applejack is reduced by 1/2. Add the vinegar and simmer until mixture is reduced by 1/3. Add the garlic, shallots, bay leaves, peppercorns and stock and return to a boil. Reduce by 1/2 or until sauce is thick enough to coat the back of a wooden spoon. Season with sea salt and white pepper.

Serving ideas: We serve this with pan-seared pork chops or roasted chicken.