Yield: 1 Servings
|1 pounds||(450 g) frozen baby carrots|
|1½ cup||Apple juice|
|2 tablespoons||Brown sugar|
|3||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.
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@...>