Carrots with Rum Raisins - serves 8

1/2 cup rum or 1/2 cup water mixed with 1 teaspoon rum extract
1/2 cup raisins
8 pearl onions, peeled and cut in half
3 tbsp stick margarine or butter
2 pounds baby carrots
1/3 cup dry white wine or apple juice
3/4 tsp finely chopped fresh or 1/4 tsp dried dill weed
3/4 tsp salt
1/4 tsp crushed red pepper
3/4 cup whipping (heavy) cream

Pour rum over raisins. Let stand 30 minutes.
Cook onions in margarine 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.
Cover and cook over medium heat 25 minutes, stirring occasionally, until carrots are tender.
Stir in whipping cream. Heat to boiling. Boil uncovered 5 minutes, stirring occasionally.