Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | (450 g) frozen baby carrots |
| 1½ cup | Apple juice |
| 3 tablespoons | Butter |
| 2 tablespoons | Brown sugar |
| 3 \N | Peaches peeled and sliced |
In a saucepan cook the carrots in the apple juice until tender, drain. Heat the butter in a skillet. Add the brown sugar, stir until sugar melts Saut‚ the peach slices until tender. Add the carrots. Toss only to glaze. Serve.
Serves 4.
When I make it I kind of improvise. I used fresh carrots sliced since we have so many I didn't want to buy them. I used some apple juice, some water, and some juice from peaches....I used canned peaches because they aren't in season here. It still turned out fine.
I got this recipe from a cookbook called "Dining In" Posted to FOODWINE Digest 6 November 96 Date: Wed, 6 Nov 1996 11:39:43 -0500 From: Lilia Prescod <lprescod@...>