Dried Apricot Compote with Late-Harvest Riesling

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.