Can you thicken a pudding just by reducing?

Pretty simple question I hope. I am trying to recreate a recipe I made several years ago using heavy cream, lindemans framboise lambic, raspberry puree, and sugar. I don't recall using any thickeners - though I may have. It was easily 7 years ago, and the recipe is long gone, so I am trying to recreate it both from memory and based off my current culinary knowledge.

The resulting consistency was similar to a thick pudding. It worked great as a pipeable filling for cupcakes, and also was smooth and creamy enough to be a dessert on its own.

I remember reducing the cream for a long while, but as I said, I do NOT remember using any thickeners.

Is it possible if I added the fruit early on pectin would have helped thicken? If I started without the fruit and just used the lambic, cream and sugar, could I have reduced it well beyond nappe and then loosened it up with the fruit? Would that have thickened at all?

Or am I simply misremembering?

I wish I could remember what I did!