2-2 1/2 lb. carrots
1/2 c. corn syrup
1/2 c. brown sugar
1/2 c. half & half or heavy cream
2 tbsp. butter
1/2 tsp. salt
1/2 tsp. ginger
Sm. can crushed & drained pineapple, optional
1-2 tbsp. cornstarch (optional) for thickening glaze Dissolved in 2 tbsp. cold water
Parsley flakes garnish

1. Prepare carrots and slice diagonally approximately 1/4 inch thick, cook until slightly crisp but not over done; drain.

2. Combine remaining ingredients (except for cornstarch at this point) 1 1/2 cup yield.

3. Boil 5 minutes, stirring often.

4. Pour over carrots, reheat as needed, glaze can also be used with sweet potatoes but bake for 15 minutes at 325 degrees for potatoes. Serves 8.