Pour the evaporated milk into a large metal bowl and put in the freezer for 1 hour or until semi-frozen (slushy).
Meanwhile, sprinkle the gelatine over 1/4 cup cold water in a small bowl and stand for 5 minutes. Transfer the gelatine to a blender or food processor, add the boiling water, then process for 30 seconds or until dissolved. Add the canned apricots, honey, 3 tablespoons brown sugar, the cream, half the lemon juice, the cinnamon and a pinch of nutmeg, and process until smooth. Refrigerate the apricot purée for 1 to 1½ hours or until it is the texture of raw egg whites. (Or quick-chill in a bowl set in a larger bowl of iced water.)
When the evaporated milk is slushy, beat with an electric mixer at high speed until soft peaks form. Fold the milk into the chilled apricot mixture. Pour into individual 1-cup dishes. Chill for at least 3 hours or until set.
Preheat the oven to 180°C. Sprinkle the fresh apricot halves with the remaining brown sugar, place on a baking tray, then bake in the oven for 20 minutes.
Turn the bavarois out on to serving plates and serve with the baked apricot halves.
These golden fruits are also as "good as gold" nutritionally. An outstanding source of beta-carotene, apricots provide considerable vitamin C and a healthy amount of potassium.