Black Swan Recipes

Carrots with Candied Pecans

• 3 tablespoons Cygne d'Or Original Orange Dressing
• 1 tablespoon sugar
• 1/4 teaspoon cinnamon
• 1/2 cup pecans
• 1 lb. carrots, cut diagonally into 1/8 inch slices
• 3 tablespoons Cygne d'Or Original Orange Dressing
• 1 teaspoon orange zest
• white pepper to taste
• 2 tablespoons orange liqueur, such as Grand Marnier (optional)

In a small heavy saucepan mix first three ingredients and bring to a boil.  Stirring continuously simmer the syrup for 5 minutes or until thickened.  While the syrup is cooking heat the pecans in a small baking pan in a preheated 250^oF oven for 5 minutes.

Pour the syrup over the pecans, stir to coat and bake the mixture, stirring every 20 minutes, for 1 hour.  Scrape the pecan mixture into a buttered dish, let it cool for 3 minutes; separate the pecans with 2 forks.  Let the pecans cool completely.  (The pecans may be prepared up to 1 day in advance.)

In a microwave safe dish mix the carrots with the remaining ingredients.  Microwave, covered, approximately 3 to 4 minutes or until crisp-tender.  Transfer the carrots to a heated serving dish and top them with the pecans.

Serves 4-6.