Recipe - Just Peachy Carrots

1 pound (450 g) frozen baby carrots
1 One half cup Apple juice
3 tablespoon Butter
2 tablespoon Brown sugar
3 Peaches peeled and cut or sliced up

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 cut or sliced up 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@ITRC.UWATERLOO.CA