Finely chop pumpkin-pulp and place in a saucepan; bring
to a boil ½ litre water and 800 gr. sugar. Let
mixture simmer over very low flame, constantly stirring
until perfectly blended.
Work together pumpkin pulp, juice of one lemon, 1 Tbsp.
vanilla and carry on cooking over moderate heat, stirring
well for 40’. Pour into mixture 4 glasses cognac,
stir well and pour hot in sterilised glass jars; hermetically
seal and keep upside-down for ten hours before storing.
