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

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Instructions

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.