Lay the apricots in a pan and cover with sugar. Sprinkle with cinnamon. Rest the apricots overnight.
The next day, add the water and lemon juice, cook until apricots soften. Gently cut the side and remove the seeds, then place the apricots onto a serving plate.
Stuff the apricots with clotted cream and walnuts.
Continue cooking the apricot syrup until it thickens. Pour the syrup over the apricots.
Top with mint leaves and serve.