Mix the stem ginger with the ginger syrup, mascarpone and lemon juice.
Melt the butter in a frying pan and add the sugar. Cook for about 1 minute until the sugar has dissolved. Add the apricots and fry quickly until lightly coloured but still firm. Stir in the liqueur or brandy.
Spoon the mascarpone on to plates, top with the fruit and juices and serve the dessert warm.