Heat the oil in a large saucepan over high heat. When the oil is hot add the shallots, garlic, salt, and pepper and sautÈ for 1 minute. Stir in the sugar and port, bring to a boil, and cook for 3 minutes. Stir in the stock and cook over high heat, for about 20 minutes. Remove from the heat. Serve immediately or make up to an hour ahead, and keep warm.
Yield: 1 1/3 cups