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Ingredients
- 1 pound/500 g carrots, peeled
- Water, as needed
- 2 cups/400 g sugar
- Zest of 1 lemon
- Juice of 2 lemons
- 10 whole almonds, chopped
- 2 tablespoons Cognac
- Serving suggestion: Serve on bread with cold butter
Preparation
Step 1
Slice the carrots and put them in a saucepan covered with water. Boil until very soft, then run through a food mill to puree. Stir the sugar into the puree in a saucepan. Add the lemon zest and lemon juice, bring to a boil, and cook until glassy and jammy. Remove the pan from the heat and stir through the chopped almonds and the Cognac. Cool. Cook's Note: Enjoy on bread with slabs of cold butter.