24 Carrot Gold

September 7, 2010 § 4 Comments

Apricot Glazed Carrots with Mint and Cherries

I made this for the first time over the Labor Day weekend. My friend Karrie invited me to a party at her dad’s house in Wenatchee. I like to call her dad Papa Jenks. I made this dish for them and their guests at the party. What a hit! The glaze was sweet, but not overly so; it tasted super fresh and light, even though I used a canned apricot purée instead of fresh apricots. The carrots had just the right amount of crunch and the other flavors were perfectly complimentary. 

I obtained the recipe from O Magazine while I was getting my hair done a few weeks ago. The recipe grabbed my attention because it incorporated my new favorite combination: apricot & mint. This combination is sweet, but also incredibly light and refreshing.    

Here are my tips for making this recipe:
  1. I left out the sherry vinegar.
  2. I cooked the carrots just a bit, but took them off the heat before they completely lost their crunch.
  3. I used more than 3 tbsp. pine nuts, because I like them.
  4. Since apricots are out of season now, I used a product, called “Apricot Yum” from Rock Island Red at Pipitone Farm. It is organic and is pretty much puréed apricot.
  5. I chopped up the mint and sprinkled it over the carrots.
  6. I also pitted and halved dark cherries and sprinkled those over. Cherries go well with apricot and mint flavors.

Here is a link to the recipe:  


Here are some places where you can find Apricot Yum


 Or I believe they are at the Ballard Farmers Market and University District Farmers Market, University Way Northeast and 50th Street (seattlefarmersmarkets.org).  




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