Place apricots, cut side up, in a microwave-safe 9- or 10-inch pie pan or shallow round casserole. Sprinkle apricots with raisins and brown sugar.
In a 2-cup glass measure, combine brandy, lemon juice, honey, and butter. Heat in a microwave oven on full power (100%) until butter is melted, about 30 seconds. Stir and pour evenly over apricots.
Cover apricots and heat in a microwave oven at full power until juices are bubbling and fruit is hot, about 5 minutes; let stand about 5 minutes.
Meanwhile, scoop the ice cream into bowls. Ladle fruit and juices over ice cream.