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Tea-Soaked Fruit Loaf with Apricot Riesling Glaze

Sage tops orange jelly on golden loaf squares beside a spoon and more jelly.

PC Black Label Apricots, Dried

Tea-Soaked Fruit Loaf with Apricot Riesling Glaze

Pain aux fruits imbibé de thé avec glaçage aux abricots et au riesling

Pain aux fruits imbibé de thé avec glaçage aux abricots et au riesling

  • Level: Easy
  • Preparation: 20 mins
  • Ready in: 60 mins
  • Serves: 12
  • Dish Type: British, Canadian
  • Season: Holiday
  • Course: Snack
  • Main Ingredient: Dried Apricots
  • Calories

    330 cal

  • Total Fat

    7 g

  • Saturated Fat

    4 g

  • Sodium

    350 mg

  • Total Carbohydrate

    62 g

  • Dietary Fiber

    3 g

  • Sugars

    30 g

  • Protein

    7 g

Tea-Soaked Fruit Loaf with Apricot Riesling Glaze

Sage tops orange jelly on golden loaf squares beside a spoon and more jelly.

PC Black Label Apricots, Dried

  • Calories

    330 cal

  • Total Fat

    7 g

  • Saturated Fat

    4 g

  • Sodium

    350 mg

  • Total Carbohydrate

    62 g

  • Dietary Fiber

    3 g

  • Sugars

    30 g

  • Protein

    7 g

How to make

Ingredients

  • 1-1/4 cups (300 mL)

    PC®Black Label Soft Dried Apricots
  • 3/4 cup (175 mL)

    PC®Black Label Soft Dried Pitted Prunes
  • 1/2 cup (125 mL)

    PC®Tart Montmorency Cherries Whole, Sweetened Dried Fruit
  • 2 tbsp (25 mL)

    PC®Black Label Black Tea with Blueberries Loose Leaf Tea Blend
  • 3-1/4 cups (800 mL)

    All-purpose flour
  • 3/4 cup (175 mL)

    Packed brown sugar
  • 4 tsp (20 mL)

    Baking powder
  • 1 tsp (5 mL)

    Each cinnamon, salt and ground ginger
  • 1/3 cup (75 mL)

    PC®Black Label Normandy Style Unsalted Cultured Butter
  • 1/4 cup (50 mL)

    PC®Black Label Apricot Riesling Wine Jelly
  • 2

    Large eggs, lightly beaten
  • 1/2 cup (125 mL)

    Homogenized milk

How to make

  • Step 1

    Combine apricots, prunes, cherries and 1 cup water in small saucepan. Place tea in tea infuser or loose-leaf tea bag; add to saucepan. Heat over medium-low heat until mixture begins to gently simmer, about 15 minutes. Remove from heat; let cool 20 minutes.

  • Step 2

    Meanwhile, preheat oven to 375°F (190°C). Grease 9 x 5-inch (2 L) loaf pan; line with parchment paper, leaving 1-inch (2.5 cm) overhang on 2 opposite sides. Set aside.

  • Step 3

    Whisk together flour, brown sugar, baking powder, cinnamon, salt and ginger in large bowl. Set aside.

  • Step 4

    Combine butter and 2 tbsp jelly in microwave-safe bowl. Microwave until butter is melted, 30 to 40 seconds. Whisk in eggs and milk. Set aside.

  • Step 5

    Drain apricot mixture, discarding liquid and tea leaves. Add apricot mixture to flour mixture; stir to coat. Add butter mixture; stir just until no white streaks remain. Transfer to prepared pan, smoothing top.

  • Step 6

    Bake until golden brown, 40 to 45 minutes. Cover loosely with foil; bake until toothpick inserted in centre comes out clean, 40 to 45 minutes.

  • Step 7

    Remove from oven; brush with remaining 2 tbsp jelly. Let cool in pan 20 minutes. Lifting with parchment, remove loaf from pan. Peel off parchment. Serve warm or let cool completely on rack.

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