Melt the butter in a heavy-based frying pan and cook the apricots over a medium heat, stirring occasionally, for 3–4 minutes until soft and browned in places. Sprinkle over the brown sugar and cook, stirring, for 1 minute. Add the stem ginger syrup, stir well and cook for a further 1 minute, then remove from the heat.
Mix the stem ginger with the mascarpone and demerara sugar.
Serve the apricots on warm toasted brioche with a spoonful of the ginger cream on top, allowing it to melt.