Ingredients:

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 T Butter
1/4 c Slivered almonds

Method:

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.