Carottes Glacees Avec Raisins(Glazed Carrots With Grapes)

• 5 1/2 c. carrots, peeled and cut into 1 1/2-inch lengths (3 1/2 bunches)
• 2 c. red grapes, cut in half lengthwise and seeded
• 1 c. beef stock or broth
• 2 Tbsp. sugar
• pinch of pepper
• 6 Tbsp. butter
• salt and pepper
• splash of cognac
• 2 Tbsp. very finely minced parsley

1. In a saucepan with a cover, boil the carrots slowly in the stock, sugar, pepper and butter for 30 to 40 minutes until the carrots are tender and the liquid has reduced to a syrupy glaze. Correct seasoning and add the splash of cognac.
2. Reheat just before serving; gently toss the grapes in with the carrots, rolling them delicately in the pan to coat them with syrup.
3. Turn into a hot vegetable dish and sprinkle with parsley.
4. Serve immediately.
5. Serves 6 to 8.

carrots, red grapes, beef stock, sugar, pepper, butter, salt, cognac, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008763 (may not work)