Peel the shallots and cut into quarters
Add the sugar to a skillet over medium heat and cook, stirring until the sugar caramelizes.
Add the butter and melt it into the sugar.
Add the shallot quarters and cook, stirring until soft.
Deglaze the pan with the wine and the broth.
Add the juniper berries to the pan. Simmer for 5 minutes
Season with salt and freshly ground black pepper.
Transfer to a serving dish and serve immediately.