Combine raisins, cranberries, apricots, orange zest and brandy in a small saucepan and bring to a boil. Remove from heat and let stand for 20 minutes. Combine ginger snap crumbs and melted butter. Press into ungreased 9" x 13" x 2" baking dish. Set aside. In a medium mixing bowl beat eggs and brown sugar until fluffy, about 5 minutes. Stir in flour, pecans and brandy extract. Drain fruit mixture and reserve liquid. Stir drained fruit into flour mixture. Spread over ginger snap crust. Bake 350°F for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan. Combine powdered sugar and reserved liquid. Drizzle over top. Cut into 1 1/2" squares. 48 servings.