1/2 cup rum
1/2 cup raisins
8 pearl onions, peeled and cut in half
3 tablespoons butter or margarine
2 pounds baby-cut carrots
1/3 cup dry white wine or apple juice
3/4 teaspoon finely chopped fresh dill weed or 1/4 teaspoon dried dill weed
3/4 teaspoon salt
1/4 teaspoon crushed red pepper
3/4 cup whipping (heavy) cream
Total: 1 hr 43 min
Prep: 35 min
Cook: 38 min
Stand: 30 min
1.Pour rum over raisins. Let stand 30 minutes.
2.Cook onions in butter in 3-quart saucepan over low heat 5 minutes, stirring occasionally, until onions begin to soften. Stir in carrots and raisins (with rum). Cook, stirring occasionally, until liquid has evaporated. Stir in wine, dill weed, salt and red pepper.
3.Cover and cook over medium heat 25 minutes, stirring occasionally, until carrots are tender.
4.Stir in whipping cream. Heat to boiling. Boil uncovered 5 minutes, stirring occasionally.