1/2 cup packed light brown sugar
1/2 cup water
1/2 cup orange juice
1 tablespoon white vinegar
1/3 cup butter
1 teaspoon salt
1 clove garlic, peeled and crushed
2 teaspoons white vinegar
1/2 cup coconut extract
Combine light brown and water to make a biscuit mixture; stir until light and fluffy.
In a bowl, combine orange juice, orange slice, wine vinegar, butter and salt and mix well. Discard white vinegar, and puree dry ingredients in a blender or food processor. Add carrots and pecans and puree. Transfer to a food processor and chill in refrigerator. Serve warm.
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