Spiced Carrots with Watermelon and Pecans
 
2 cup  large pecan pieces or halves
1/2 cup  sugar
1 Tbsp  soy sauce
3 cup  baby carrots
1 cup  brown sugar
1 cup  orange juice
1 tsp  cinnamon
3 cup  small seeded watermelon pieces
 
in a large heavy non-stick saute pan over medium high heat. place the 
pecans in an even layer and sprinkle the sugar over them. stir the 
pecans while drizzling the soy sauce over them. heat while stirring 
constantly until the sugar melts and the nuts glaze. this process takes 
5 to 8 minutes. remove the nuts to waxed paper to cool. break apart as 
needed. 
 
meanwhile, simmer the carrots in a saucepan with the brown sugar, 
orange juice and cinnamon until tender and glazed. form a ring around 
the rim of a warm serving platter with the watermelon and pour the 
carrots in the middle. top with glazed pecans. serve immediately. 
serves 6. 
 
recipe by chef harry schwartz. 
 
  source http://watermelon.org/index.asp?a=dsp&htype=recipes&pid=410
  18feb2005
 
 
-- 
(ID: 3453) Mirror: rec.food.recipes: Tue, Feb 22, 2005


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