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.
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