Serve this compote over toasted slices of our Brown-Sugar Pound Cake.
Cut 4 apricot halves into smaller pieces; transfer to a saucepan. Add Riesling, cinnamon sticks, peppercorns, and ginger. Bring to a boil over medium-high heat. Reduce heat. Simmer, stirring occasionally, 15 minutes.
Strain into a glass measuring cup, yielding 3/4 cup. Reserve ginger; discard other solids.
Divide remaining apricots among 4 dessert bowls. Pour syrup over fruit; garnish with reserved ginger, peppercorns, and mint.
You can also use dried plumcots, a hybrid of plums and apricots, with or in place of apricots.