Preheat oven to 325 degrees F. Grease and flour a 10 x 10-inch square tube pan or a 10-inch fluted tube pan; set aside.
In a food processor finely chop pistachios. Transfer to a small bowl; toss with 1/4 cup flour. Add apricots and peaches to food processor; pulse until pea size. Transfer to a small bowl; add bourbon. Let soak 30 minutes, stirring to saturate fruit well.
In a large bowl combine 2 1/4 cups flour, salt, baking powder, ground ginger, and baking soda; set aside.
In a large bowl beat butter 30 seconds with an electric mixer on medium-high. Gradually add 1 1/2 cups sugar, beating about 8 minutes or until fluffy. Add eggs, one at a time, beating 1 minute after each. With mixer on low, beat in sour cream, nectar, and vanilla. Add flour mixture, beating just until blended. Stir in nut mixture and soaked fruit with bourbon.
Pour batter into prepared pan. Bake 55 to 60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely.
Meanwhile, in a medium saucepan stir together remaining 1/2 cup sugar, the water, and vanilla bean. Bring to simmer over medium heat, stirring to dissolve sugar; cook 5 minutes or until mixture thickens slightly. Remove from heat; add fruit. Let stand for 30 minutes.
Prick bottom of cake; drizzle with additional bourbon. Turn right side up. Spoon fruit-syrup mixture over cake; garnish with thyme.