1 cup Sugar
1/8 teaspoon salt
4 strips (3 by 1 inch) lemon peel (no white pith)
1 vanilla bean (split lengthwise)
6 cardamom pods (lightly crushed)
8 just-ripe apricots (halved through the stem end and pitted)
1/3 cup candied ginger purée
1/3 cup Sugar
1 1/2 cups water
1/2 cup heavy (whipping) cream
1/4 cup Sugar
1/3 cup Homemade Apricot Brandy
1/2 cup mascarpone cheese
3 tablespoons diced crystallized ginger (as garnish)