Instructions: In a steamer set over simmering water steam the carrots, covered, for 10 minutes, or until they are just al dente. Quarter the carrots lengthwise.

In a skillet, cook the carrots in the butter over moderate heat, stirring, for 3 minutes; stir in the Amaretto and the ginger, and cook the mixture, covered, over low heat for 3 minutes. Stir in the almonds and salt and pepper to taste and simmer the mixture, covered for 1 minute.

Serves 6 to
8.

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