1 pk Dried apricots; 11 oz

1 cn Apricot nectar; 12 oz

2 ea Bellgian carrots, drained; 2

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. 8 servings FROM: JEAN ALLEN (GRDG72B)