Spiced Carrots with Watermelon and Pecans

2 cups large pecan pieces or halves
1/2 cup sugar
1 tablespoon soy sauce
3 cups baby carrots
1 cup brown sugar
1 cup orange juice
1 teaspoon cinnamon
3 cups 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=ds...ecipes&pid=410
18FEB2005


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