If you want to try it, I read, some years ago, a discussion about the chemistry of spirit reduction. I'm not a chemist -- this wasn't a very technical article at that level; the point was about the history of science, specifically the development of distillation, but that's irrelevant here. Anyway...
The trick, as I understand it, is to reduce the stuff extremely slowly. Ideally, you'd get a flask with a very narrow neck and bring the booze to just below the boiling point -- watch out, as it will boil at a lower temperature than water. Then monitor the process carefully. Once you have reduced it by about 50% or so, it becomes less important to boil slowly, I think because of something about the low presence of alcohol and high presence of sugar, but I don't really remember.
Realistically, I suspect your best bet is the smallest deep saucepan you can get the liquid into with maybe 1/2" of headspace. Monitor quite carefully. Be careful of boil-over: you could end up with a nice column of flame. My recollection is that this doesn't do good things for the flavor, to say nothing of your kitchen, but I really can't recall -- I could have that backwards, but I suspect not.
Personally, I'm not such a big fan of booze in baking. I'd rather eat chocolate cake and drink the booze on the side. :beer: