Spiced Red Wine Syrup with Fruits

Opening a bottle of wine and realizing it’s not as good as expected, makes one wonder what to do with it. It’s not bad or spoiled enough to throw it away with a clear conscious, yet at the same time, it’s not going to work as an enjoyable drink.
My usual solution is to add such wines to stews, but as I wasn’t planning on making any, I had to find another way to use it. So, I’ve decided to cook it down with brown sugar and spices, to create a tasty syrup.Adding a couple of tablespoons of the syrup to a bowl of fruits created a quick, tasty and light dessert. The aroma and sweetness of the syrup, combined with the tartness and sweetness of the fruits, is a wonderful ending to any meal. The fact it is also vegan, lactose and gluten free, is another plus when entertaining a large group. Try it and enjoy.

Notes:
* The cooked syrup will keep, in an airtight container in the fridge, for up to two weeks.
* For a bit more elaborate dessert, use sponge cake, or lady fingers cookies, as a bed for the fruit, then top it all with whipped cream, or a scoop of vanilla ice cream.
* Any fruits can be used instead of the ones shown.
* I used Pinot Noir wine, but any will do. Just remember to adjust the amount of sugar according to the acidity of the wine.

Prep time: 5 minutes
Cooking time: about 25 minutes
Makes: 1 cup

Ingredients:
3 cups red wine (see notes)
¾ cup brown sugar
1 stick cinnamon
2 star Anise
5 cardamom pods, slightly crushed
About 8 whole cloves

1. Mix the wine, sugar and spices, in a medium pot and bring to a boil. Lower the heat to low and cook for about 25 minutes, or until the liquid is reduced to third of its volume. Let cool to room temperature before straining.
2. Use immediately, or keep, in an airtight container in the fridge, for up to two weeks.

To serve with fruits:
Bring the syrup to room temperature. Place the fruits you choose to use in serving bowls. Add 2 Tbs syrup to each bowl, from the side, and serve.