Instructions:

Yield: 8 servings

8 med Leeks
1 1/2 cup Vegetable or other stock
1 tbsp Olive oil

Seasoning Sauce
1/4 cup Medium-dry sherry
2 tbsp Soy sauce
2 tsp Liquid sweetener
1/2 tsp Five-spice powder

1. Combine the sherry, soy sauce, honey and five-spice powder. Set aside.

2. Trim the root ends of the leeks close, but not so close that the layers separate. Cut off the dark green part of the leeks and reserve for another use. Lay the leeks flat on a cutting surface and split them in half lengthwise almost all the way through to within an inch of the root end, making sure they don't separate. Rinse the leeks under warm running water, scrubbing lightly with a vegetable brush to remove all the sand.

3. Cook the leeks in the stock and butter over low heat in a partially covered ovenproof skillet until the liquid has almost evaporated, about 30 minutes.

4. Preheat the oven to 350F.

5. Pour the seasoning sauce over the leeks and bake uncovered for 20 minutes. Remove the skillet from the oven and place over high heat. Baste the leeks several times, until the sauce has reduced and caramelized, 3-5 minutes. Serve hot or at room temperature.