- Yield: Makes enough for four 4 1/2-inch tarts
- 4 whole cloves
- 3 cinnamon sticks (3 inches each)
- 8 black peppercorns
- 3 star anise
- 1 (750 ml) bottle port wine
Using the bottom of a small saucepan, crack together cloves, cinnamon sticks, peppercorns, and star anise, then place inside the pot. Add the port and bring to a boil over medium-high heat. Reduce heat to medium-low, and cook until thick and reduced by one-quarter, about 15 minutes. Strain, set aside until ready to use.