4 tablespoons vegetable oil
1/2 teaspoon lemon zest
2 yeast starters
1/4 teaspoon salt
1 cup white sugar
1 orange, zested and juiced
1 teaspoon lemon zest
1 (14 ounce) can sliced fresh apricots, drained
1 cup dried cranberries
2 tablespoons lemon juice
1 cup cider vinegar
1 (3 ounce) package cream cheese, softened
1/4 cup butter
1 cup chopped pecans
Heat oil in 1/2 tablespoon lemon zest in a small saucepan. Add yeast, salt, sugar and orange juice; stir well. Cover and let stand overnight.
Preheat oven to 400 degrees F (200 degrees C). Line bottom and top of a 9x5 inch loaf pan with apricot slices.
In a large bowl, mix lemon juice, apricot zest, lemon zest, lemon zest, apricot juice, lemon zest and orange zest. Mix well.
In a small bowl, mix cream cheese, butter and pecans. Cut into 1 inch squares. Repeat with remaining ingredients.
Roll out the apricot slices onto a large baking sheet. Brush fruit with lemon lemon juice and sprinkle with 1/2 cup apricot slices.
Bake in preheated oven for 25 to 30 minutes. Turn off oven, and leave fruit in oven for an additional half hour to loosen.