In a small saucepan, warm the apricot pieces in the wine. Simmer for 5 minutes, cover, remove from the heat, and let stand for i hour. Coarsely chop the pistachio nuts. Puree the apricots in a blender with the sugar, half-and-half, and lemon juice until smooth. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the chopped pistachio nuts.