Put the ackees together with the liquid from the can into a saucepan with the chicken stock, tomatoes, shallots, salt and pepper to taste; cover and simmer gently until the shallots are tender. Puree in an electric blender. Return to saucepan, season to taste with hot pepper sauce, stir in cream and heat through. Also very good chilled, Garnish, if desired, with chopped chives or chopped passley or with sweet paparika.