Toast the peppercorns and cloves together in a dry skillet over medium-high heat until puffs of smoke begin to appear. Transfer to a spice grinder and grind roughly, about 1 minute. Place the sugar, soy sauce, rhum, lemon zest, and juice in a small heavy saucepan, and add the powdered spices. Over medium heat, reduce the liquid until 1/4 cup remains, about 10 to 12 minutes; it will begin to foam as it reduces. Remove the pan from the heat and strain through a fine-mesh strainer into a bowl. Let cool to room temperature.

Yields: about 1/4 cup

Mc formatted & Busted by Barb at Possum Kingdom on 3/17/98