Red Pepper Cream Sauce

2 red bell peppers (about 3/4 lb.), coarsely chopped
2 c. heavy cream
1 tsp. paprika
1 tsp. fresh lemon juice
3/4 tsp. salt
1/8 tsp. freshly ground white pepper
Pinch cayenne pepper

Combine bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from heat. Add paprika, lemon juice, salt, white pepper, and cayenne. With an immersion blender, or in batches in a food processor, puree mixture until smooth. Serve hot.
Makes 2 c.