Halve apricots lengthwise and pit. Cut each apricot half into 4 wedges and transfer to a heatproof bowl. In a small saucepan bring water and sugar to a boil over moderate heat, stirring until sugar is dissolved. Stir in zest and wine and simmer 5 minutes. Pour syrup over apricots and stir in blackberries. Chill mixture 20 minutes. Serve compote with macaroons.