In a saucepan, over medium heat, simmer the port wine until reduced by 3/4, about 30 minutes. Cool completely. Syrup should be thick but still liquid when cooled.
Put a cooling rack onto a parchment lined sheet pan to catch any drips. Using a small clean paint brush, paint a swirl line on half each meringue. Arrange them on cooling rack and let them dry overnight.
Carefully pile the meringues into a large wide lipped vase or centerpiece of your choice. Syrup will still be sticky on meringues so be careful not to touch it or over handle the meringues.
Recipe courtesy of Sandra Lee