Preparation

• In a small saucepan, bring 2 cups of the wine to a boil. Remove from the heat and add the dried apricots. Cover the pan and let the apricots marinate in the wine for at least 8 hours, or overnight.
• Strain the wine from the marinated fruit into a measuring cup. You’ll need a total of 1 cup wine; if you have less, supplement with more wine from the bottle. If you have more, discard the extra. Combine the 1 cup wine and the sugar in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add the thyme and reduce the heat to low. Cook for 7 minutes to let the thyme infuse. Strain through a fine sieve, let cool, and refrigerate until completely chilled.
• Just before serving, cut the plumped dried apricots into quarters, slicing them lengthwise. Cut the fresh apricots or pluots in half, pit them, and slice each half into 1/2-inch-wide wedges. Put all the fruit in a large serving bowl. Pour on just enough of the Moscato syrup to lightly coat the fruit, about 1/3 cup. Garnish with fresh sprigs of thyme, if you like.