Substitute any stone fruit in this simple dessert that celebrates the best of summer. Use slightly sweet wine like a riesling, moscato, or a gwerztraminer, and while the alcohol in the wine will steam off during the cooking process, it will leave behind all the residual sugars and flavors creating a sweet glaze. I recommend you enjoy these with a scoop of buttermilk ice cream.
Preheat oven to 325 degrees F. Arrange apricots cut-side down in a shallow baking dish. Pour wine over the apricots until it comes up slightly around the edges. Add thyme, if using.
Bake for 10 minutes or until the fruit is very tender. Use a slotted spoon to take the apricots from the pan. Pour the juice into a small sauce pan over medium high heat and reduce liquid until syrupy. Drizzle syrup over apricots and ice cream when ready to serve.