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.



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