<http://schema.org/recipeInstructions>
" Using a vegetable peeler, remove bright orange outer zest from oranges. Thinly slice zest into slivers (you should have about 1/2 cup zest). Combine zest and 1/2 cup water in small saucepan and bring to a boil. Lower heat, cover, and simmer 5 minutes. Add 3/4 cup granulated sugar and stir to dissolve. Add apricots and ginger and continue simmering, stirring occasionally, 8 to 10 minutes longer (the fruit will be candied and sticky, with almost no liquid left). Remove from heat and cool to room temperature. Preheat oven to 325 degrees. Butter a 9&amp;quot; x 5&amp;quot; x 3&amp;quot; loaf pan. Sift together flour, baking powder, and salt. Combine milk with liqueur, if desired; set aside. Beat butter and remaining 1/4 cup granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in the cooled orange-apricot mixture. Add flour mixture alternately with milk, beginning and ending with dry ingredients. Stir after each addition until just combined, and then scrape batter into prepared pan. Bake 1 hour, or until a knife or wooden skewer inserted in the center comes out clean. Cool on a rack 10 minutes. Remove from pan and return to rack to cool completely. Wrap tightly with plastic until ready to serve. Dust with confectioners&amp;#039; sugar before slicing."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a2199/orange-apricot-bread-tea-bread/>