Port Glaze

• 1 bottle 375ml Zivio-Port
• 3 tbsp. raspberry vinegar
• 1 1/2 tsp. grated lemon peel

Stir port and vinegar in heavy saucepan and cook over med-high heat. Boil until liquid is reduced to 1/2, stirring occasionally , for about 20 minutes. Cool and then add the lemon peel. Can be made ahead;cover and keep at room temperature. Pour over ice cream or cheesecake. Sprinkle with grated dark chocolate.