Apricot and Lemon Mascarpone Pandowdy with Maple Syrup and Rosemary

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Full of texture and summer flavours, Apricot and Lemon Mascarpone Pandowdy with Maple Syrup and Rosemary is delicious served hot, warm or at room temperature. It can be served for dessert ,on its own or with ice cream, fresh cream or custard/vanilla sauce and is wonderful with some natural or vanilla yoghurt for a cheeky breakfast.

Sweet, fresh, juicy apricots are roasted with fresh rosemary, lemon juice and maple syrup, topped with a lemon flavoured mascarpone egg custard and pastry cut outs and then cooked until the mascarpone custard has set and the pastry is crisp.

What is a pandowdy?

Pandowdy is a traditional American dessert thought to go back to German settlers on the north east coast of the US. It has a delicious layer of luscious, sweet fruit topped with crispy pastry. This dessert is like a cross between a fruit crumble and a fruit pie.

Some recipes I have seen, instruct you to cover the pie with pastry and, when nearly cooked, make a few cracks in the pastry, press it down into the juices in the pan, and then cook for a further 5 -10 minutes.

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Other recipes, like this one, use small pieces of pastry overlapping. It is thought that this version of the recipe came about as a way of using up the bits and pieces of left-over pastry. Not only am I a sucker for pies, I just love the idea of creating a delicious hot pie in minutes from pastry left overs – this can be shortcrust, sweet pastry, puff or flaky. I used left over pastry from the Rhubarb and Orange Frangipane Galette, I posted yesterday.

How to make Apricot and Lemon Mascarpone Pandowdy with Maple Syrup and Rosemary

Collect all your ingredients together:

For the roast apricots:

• fresh apricots
• maple syrup or runny honey
• lemon juice
• stalks of rosemary (Fresh thyme is also delicious. If you do not have either, simply omit.)

Mascarpone Mix –

• large egg beaten with 1 tablespoon removed for brushing on the pastry
• mascarpone cheese
• icing sugar
• lemon zest

For the topping:

• left-over pastry – puff, shortcrust or sweet
• beaten egg
• Demerara sugar

To serve:

• ice cream, fresh cream, custard/vanilla sauce or natural/vanilla yoghurt

How to make this wonderful Pandowdy:

1. Zest the lemon and set aside to use in the mascarpone mix. Juice the lemon, halve the apricots and remove the stones.
2. Place cut side up in the baking dish. Drizzle with the maple syrup and pour over the lemon juice. Place the rosemary stalks around the apricots.
3. Bake for 15 minutes until the apricots are soft. Take out of the oven and remove the rosemary.

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Make the Mascarpone mix and top with pastry:

1. Whilst the apricots roast, beat the egg and remove 1 tablespoon for the topping.
2. Mix the remaining egg with the mascarpone cheese, icing sugar and lemon zest.
3. After the apricots have been cooking for 15 minutes and you have removed the rosemary, pour over the mascarpone mix.
4. Cut the pastry into your chosen shapes – I used heart shapes – and use these to cover the apricots and mascarpone. Leave a few small gaps between the pastry hearts.
5. Brush with the 1 tablespoon beaten egg and sprinkle over the Demerara sugar.
6. Cook in the centre of a preheated oven for 20 – 25 minutes or until the pastry is lightly golden and the fruit is bubbling.
7. Leave to sit for 15 minutes to cool a little before serving. Serve with vanilla ice cream, fresh cream, custard or some natural yoghurt for either dessert or even breakfast.

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At what temperature should you serve this pandowdy?

This Apricot and Lemon Mascarpone Pandowdy with Maple Syrup and Rosemary can be served hot, warm or at room temperature.

What can I serve with the pandowdy?

It is delicious with ice cream, fresh cream or custard/vanilla sauce and wonderful with some natural yoghurt for a cheeky breakfast.

What is the best way to store this pandowdy?

This pandowdy stores well, covered, in the fridge, for up to 5 days. If serving from the fridge, do allow time for it to come to room temperature first, or gently warm it before serving.

Can I freeze this pandowdy?

I have never frozen this pandowdy. I would be concerned that the texture of the apricots and mascarpone custard would change and become too watery. Do let me know if you freeze it.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.