1 pk Dried apricots — 11 oz
1 cn Apricot nectar — 12 oz
2 ea Bellgian carrots, drained —
1/2 c Firmly packed brown sugar
4 TB Butter
1/4 c Slivered almonds
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. Recipe By : —–