Recipe courtesy of Martha Stewart
45 min
25 min
2 servings



Preheat oven to 400 degrees F.

Lightly butter 2 medium baking dishes. Sprinkle each dish with 1/2 teaspoon sugar; set aside.

Place a fig leaf, dark side down, on a work surface. Place an apricot half, cut side up, in center of leaf. Sprinkle with 1/2 teaspoon sugar, and dot with 1/2 teaspoon butter. Wrap leaf around apricot to enclose. Place, seam side down, in prepared dish. Repeat with remaining apricots, placing 4 wrapped apricots in each dish. Brush packets with remaining 3 1/2 teaspoons butter and sprinkle with remaining 2 teaspoons sugar. Sprinkle the lemon zest evenly over the packets. Bake until fruit is soft when pierced with the tip of a knife, about 20 minutes. Serve topped with a scoop of ice cream.



Twice-Baked Potatoes

Recipe courtesy of Trisha Yearwood

Baked Macaroni and Cheese

Recipe courtesy of Trisha Yearwood

Baked Acorn Squash

Recipe courtesy of Food Network Kitchen

Broccoli Cheese Baked Potatoes

Recipe courtesy of Ree Drummond

Baked French Toast with Blueberries

Recipe courtesy of Giada De Laurentiis

Baked Ham with Brown Sugar-Honey Glaze

Recipe courtesy of Trisha Yearwood

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Baked Spaghetti

Recipe courtesy of Trisha Yearwood

Baked Clams

Recipe courtesy of Fresco by Scotto Restaurant

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking