- 1 clove clove
- 1 clove allspice berries
- 1 clove peppercorns
- 1 clove anise
- 1 clove cinnamon
- 1 cup port
Combine all ingredients in a medium saucepan and bring to a boil.
Turn heat to very low and cover.
Cook about 30 minutes, at which point most of the port will have been absorbed.
If the fruit is tender, it’s done.
If not, add 1/2 cup water, bring to a boil again, cover, and cook another 15 minutes.
Repeat once more if necessary.
Remove the fruit with a slotted spoon, then strain the liquid to remove the spices.
Serve a portion of the fruit warm, cold or at room temperature with a spoonful or two of its juice.
Serve with a bit of sweet or sour cream, yogurt or creme fraiche.