1 package Dried apricots, 11 oz
1 can Apricot nectar, 12 oz
2 Bellgian carrots, drained, 2
1/2 cup Firmly packed brown sugar
4 tbsp Butter
1/4 cup Slivered almonds
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Soak apricots in nectar overnight. Put 1 jar carrots into a two quart casserole. Top with half the apricots, half the apricot nectar, and 1/4 C brown sugar. Dot with 2 T butter, repeat layers. Sprinkle with almonds. Bake, covered at 350 degrees for 30 minutes, or until bubbly. 8 servings
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