A combination of star anise, balsamic vinegar, and a touch of black pepper imbues sophisticated flavors. Serve this thin sauce with vanilla ice cream or with pound cake.
Combine first 4 ingredients in a saucepan. Bring to a boil; cook 2 minutes or until sugar dissolves. Reduce heat; simmer 15 minutes. Remove lemon rind and anise; discard. Add vinegar and pepper to wine mixture; cook until reduced to 1/4 cup (about 10 minutes). Remove from heat; stir in grapes. Serve at room temperature or chilled.
Very nice and sophisticated tasting dessert. Easy to make. I didn't have port, so I used red wine and added a teaspoon of brown sugar. Served it with sponge cake and ice cream