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
• 1/2 lemon, zested
• Vanilla ice cream, for serving

Instructions

1. Preheat oven to 400 degrees F.
2. Lightly butter 2 medium baking dishes. Sprinkle each dish with 1/2 teaspoon sugar; set aside.
3. 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.