In a saucepan cook the carrots in the apple juice until tender, drain. Heat the butter in a skillet. Add the brown sugar, stir until sugar melts Saut, the peach slices until tender. Add the carrots. Toss only to glaze. Serve.

When I make it I kind of improvise. I used fresh carrots sliced since we have so many I didn't want to buy them. I used some apple juice, some water, and some juice from peaches....I used canned peaches because they aren't in season here. It still turned out fine.

I got this recipe from a cookbook called "Dining In"