No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Apricots Baked in Fig Leaves

Succulent apricots wrapped in fig leaves need little more than a sprinkling of sugar and lemon zest to enhance their flavor. But, as Martha discovers, a dollop of vanilla ice cream certainly makes a delicious accompaniment.

  • servings: 2

advertisement

advertisement

Ingredients

  • 4 teaspoons unsalted butter, room temperature, plus more for baking dishes
  • 6 teaspoons sugar
  • 8 fresh fig leaves, tough stems removed
  • 4 medium apricots, halved and pitted
  • Zest of 1/2 lemon
  • Vanilla ice cream, for serving

Directions

  1. Step 1

    Preheat oven to 400 degrees. Lightly butter two medium baking dishes. Sprinkle each dish with 1/2 teaspoon sugar; set aside.

  2. Step 2

    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 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.

Source
Martha Stewart Living Television, July 2001

advertisement

advertisement