Carrots and Figs

 

1/4

cup slivered almonds

4

teaspoons sugar

1/2

teaspoon grated orange peel

1

pound carrots, cut into 1/4-inch slices (6 to 7 medium)

1/2

cup dried figs, cut into fourths

1

tablespoon butter or margarine, softened

• 1 Cook almonds, sugar and orange peel in 8-inch skillet over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated; cool. Break almonds apart; set aside.
• 2 Place steamer basket in 1/2 inch water in saucepan (water should not touch bottom of basket). Place carrots in basket. Cover tightly and heat to boiling; reduce heat. Steam 9 to 11 minutes or until tender, adding figs during last 2 minutes. Toss carrots and figs with almonds and butter.