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Apricot and Lemon Mascarpone Pandowdy with Maple Syrup and Rosemary

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

Serves 2 - 3

Course Breakfast, brunch, Dessert
Cuisine American
Keyword apricot, lemon, maple syrup, mascarpone, pastry, rosemary
Prep Time 15 minutes
Cook Time 25 minutes
Author Susan

Ingredients

For the roast apricots:

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

Mascarpone Mix –

  • 1 large egg beaten with 1 tablespoon removed for brushing on the pastry
  • 125g mascarpone cheese
  • 30g icing sugar
  • zest from 1 lemon

For the topping:

  • 75g – 100g left-over pastry – puff, shortcrust or sweet
  • 1 tablespoon beaten egg
  • 2 - 3 teaspoons Demerara sugar

To serve:

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

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 180°C /200°C/400°F/Gas 6

  3. Roast the apricots: zest the lemon and set aside to use in the mascarpone mix. Juice the lemon, halve the apricots and remove the stones.

  4. Place cut side up in the baking dish. Drizzle with the maple syrup/honey and pour over the lemon juice. Place the rosemary stalks around the apricots.

  5. Bake in a preheated oven for 15 minutes until the apricots are soft. Take out of the oven and remove the rosemary.

  6. Make the Mascarpone mix and top with pastry: whilst the apricots roast, beat the egg and remove 1 tablespoon for the topping.

  7. Mix the remaining egg with the mascarpone cheese, icing sugar and lemon zest.

  8. After the apricots have been cooking for 15 minutes and you have removed the rosemary, pour over the mascarpone mix.

  9. 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.

  10. Brush with the 1 tablespoon beaten egg and sprinkle over the Demerara sugar.

  11. Cook in the centre of a preheated oven for 20 – 25 minutes or until the pastry is lightly golden and the fruit is bubbling.

  12. Leave to sit for 15 minutes to cool a little before serving.

  13. Serve: serve either on its own or with vanilla ice cream, fresh cream, custard/vanilla sauce or some natural/vanilla yoghurt for either dessert or even breakfast.

Recipe Notes

Equipment;

  • Kitchen scales and measuring spoons
  • chopping board and knife
  • mixing bowl and electric mixer
  • pastry brush and small bowl

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.