Preparation

• Melt the butter in a medium saucepan over medium heat. Reduce the heat to low, add the shallots and thyme, and sweat for 3 to 5 minutes, until the shallots are completely soft.
• Increase the heat to medium and add the wine and sugar. Continue cooking, stirring occasionally, until the wine is reduced by half, another 2 to 3 minutes. Remove the thyme sprigs and discard. Add the heavy cream and reduce by half again.
• Reduce the heat to low and gradually add the goat cheese, about 1/4 cup at a time. Be sure to moderate the heat so the mixture does not become grainy. Using a whisk or wooden spoon, continue stirring until all the cheese is thoroughly combined. Add the salt and white pepper and mix well. Transfer to a deep dish and serve immediately with endive leaves or toasted baguette for dipping.