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Soak apricots in hot water for 1 ½ hours. Pat dry and cut in julienne strips. In skillet with a tightly fitting lid, combine scraped carrots, water, margarine and Sugar. Cover and cook over medium heat for 12 to 15 minutes or until carrots are fork tender. Shake occasionally to prevent sticking. Stir apricots and heat through. Serve garnished with parsley or dill.