Apricot Sauce: Heat apricots, water, sugar and cinnamon to boiling; reduce heat.
Cover and simmer until apricots are tender, about 15 minutes.
Place apricot mixture and lemon juice in blender container. Cover and blend on
medium-high speed, stopping blender occasionally to scrape sides, until smooth,
about 15 seconds.
Stir in 1 to 2 tablespoons water, if necessary, until of desired consistency.
Refrigerate until chilled, about 3 hours.
Meringue: Grease 12-cup Bundt cake pan; sprinkle with sugar. Heat oven to 350
Beat egg whites and cream of tartar in large mixer bowl until foamy.
Beat in sugar, 1 tablespoon at a time; continue beating until soft peaks form.
Pour into pan; cut gently through batter with metal spatula. Place pan in shallow
roasting pan on oven rack. Pour 1 inch of very hot water into roasting pan. Bake
until top is golden brown and meringue is set, about 45 minutes.
Immediately loosen meringue from edges of pan. Invert on heatproof serving plate.
Cool 30 minutes; refrigerate uncovered no longer than 24 hours.
Cut meringue into wedges; serve with Apricot Sauce, and garnish with mint leaves.