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Sweet Spiced Carrots With Apricots (pareve)

Modified from a recipe by Charlotte Millman

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4 cups baby carrots (or small-cut carrots) steamed yet a little firm
1 onion chopped
1 cup dried apricots chopped up
3 to 4 tablespoons oil (for frying)
1/4 cup brown sugar
about 1/2 cup water
a generous dash each of: ground ginger, ground cloves and allspice
salt and pepper

Instructions:

In a frying pan, fry up onions with oil (and garlic if you choose to use it) until the onions are soft. Add the spices, sugar, and apricots to the pan. When the sugar has been absorbed, add the water so it’s like a sauce and has a little liquid to cook in. Add the carrots (they should be steamed a little before hand so they cook faster), and cook for a few minutes. Stir with the sauce, until they are covered nicely and a little brown. Serves: 4 to 6