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Carrot Apricot Casserole (pareve or dairy)

Eileen Goltz

Print Recipe

8 oz apricots, dried
12 oz apricot nectar*
1 lb carrots, tiny, whole
3/4 cup brown sugar, packed down
1/2 cup almonds, slivered or chopped
margarine or butter

Instructions:

*NOTE: sometimes it is hard to find k/p apricot nectar so soak apricots in water (just enough to keep covered. You will have to add water every so often for at least 24 hours. Then continue recipe as if the water is the nectar). Soak apricots in apricot nectar for several hours or until softened. Preheat oven to 350. In greased 2- quart casserole, arrange in layers half of the carrots and half of the soaked apricots. Dot with margarine and half of the sugar. Repeat the 3 layers and sprinkle with the almonds. Bake for 40 to 45 minutes. Serves 6.