1. Combine vinegar, honey, figs and apricots in a medium saucepan on medium heat to soften fruit. Add thyme and olive oil and continue cooking for 30 minutes until well blended, stri occasionally. Remove from heat and pour into a food processor, pulse until well combined. Add salt and pepper at this time.
2. Whip Plugrá Butter until smooth and light.
3. Add fig and apricot mixture to butter and mix until well combined.
4. Shape into a log using parchment or wax paper. Refrigerate until firm (about 2 hours), slice into thin rounds as needed or transfer to plastic wrap to store.