6 slices unsalted butter, melted
1 teaspoon thyme
4 ounces sliced fresh pineapple
1/2 cup chopped scallions
1 cup pitted apricots (optional)
Place butter and thyme in a medium saucepan or saucepan. Bring saucepan to a boil over medium high heat. Boil 5 minutes, stirring, until butter is light brown. Remove from heat. Stir in pineapple, scallions, slice of apricot and scallions. Pour mixture over butter and lemon mixture.
Pour stew into slow cooker. Cover and cook in very slow cooker for 4 to 5 hours, or until released from cooker.