Yield: 8 Servings

• 8 oz Apricots, dried
• 12 oz Apricot nectar*
• 1 lb Carrots, tiny, whole
• 3/4 c Brown sugar, packed down
• 1/2 c Almonds, slivered or chopped
• Parve margarine or for dairy
• Butter

*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 once-in-a- while) 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. 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 at 350f degrees 40-45 minutes.