Bring wine, water, sugar, zests, and bay leaf to a
boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then boil until reduced to about 1/3 cup, about 10 minutes.
Cook butter and bay
leaves in a small heavy saucepan or skillet (cast iron is ideal) on rack, swirling occasionally, until butter is browned and bay leaves are just browned around edges, 30 — 45 minutes.
FOR THE GLAZE (OPTIONAL) Bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks and a pinch of salt to a
boil in a small heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 10 minutes.
1 Brown the butter: Heat
butter in a small heavy saucepan over medium heat, stirring constantly, when butter turns to an amber / light brown colour, remove from heat immediately (You should be able to smell the deeper more caramel flavour of the butter)
For glaze, melt chocolate chips and butter
in a small heavy saucepan; stir in cream.
Bring orange juice, chipotles and vinegar to a boil
in a small heavy saucepan.
In a small heavy saucepan, boil the water with the sugar, without stirring, until a golden caramel color results.
Put the sugar
in a small heavy saucepan and cook over medium - high heat, stirring with a wooden spoon, until it dissolves and the caramel turns light amber, about 6 minutes.
To make the sauce:
In a small heavy saucepan, melt the butter over medium heat.
In a small heavy saucepan, cook the sugar and water together over medium heat, swirling the pan occasionally until the sugar is completely dissolved and the mixture is a light amber colour, about 7 minutes; remove from the heat.