Preheat oven to 375 degrees F, then grease three 5.75"x3" loaf pans.

In a large saucepan, bring apricot nectar, dates & apricots to a boil, then reduce heat & cover, simmering for 5 minutes.

Remove from heat, stir in the zest & rosemary & cool for 10 minutes.

Meanwhile, in a large bowl & with an electric mixer, cream the butter & sugar until light & fluffy, then beat in the egg & milk.

In another bowl, whisk together the flour & baking soda, then, when the date mixture has cooled enough, add the flour mixture to the creamed butter mixture alternately with the date mixture.

Pour into the three prepared loaf pans & bake 30-35 minutes or until a toothpick inserted near the center comes out clean.

Cool in the pans on a wire rack for 10 minutes before removing the loaves from the pans & putting them upright on the wire rack to cool even more.