Rinse and pit the apricots and dice all but 2 fruits. Soften together with sugar, water, wine and juice of one lemon in a closed saucepan for about 10 minutes. Now crush and cool well.
Before serving, season with lemon, liqueur, sugar and a pinch of nutmeg. Next, arrange in large plates, place a scoop of sorbet in the center of each and bring to the table sprinkled with mint.