I made this with the crystallzed ginger and nope, it didn't work well. The ginger wasn't bad, just distracting from the whole (I really didn't change things that much otherwise) I also didn't make the glaze the first time though and the glaze might have helped. I then made it again and this time used dried sweet cherries. Tasted wonderful, but had problems getting it out of the staub (preferred that to a cake pan and probably didn't oil enough). So hopefully the next time will be the charm. I think that I'll try it with apricots. That does sound lovely.

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