Photo: Sorin Gheorghita
Apricot and Sweet Cherry Pandowdy Recipe
13 ingredients
2 hr
8 servings
openrecipes
Perhaps the odd name of this dessert is what has kept it off the radar of most home cooks, but it's perfect for bakers who lack confidence, because you break...
Estimated Nutrition (whole recipe, rough)
729
Calories
16g
Protein
14g
Fat
138g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup granulated sugar
- 3 ounces slivered, blanched almonds
- 1 cup all-purpose flour, plus more for dusting the work surface
- 1/4 teaspoon fine salt
- 4 tablespoons unsalted butter (1/2 stick), cut into small pieces
- 3 to 4 tablespoons ice water
- 1/2 teaspoon almond extract
- 3 cups pitted and halved apricots (about 1 pound)
- 3 cups pitted Bing cherries (about 15 ounces)
- 1/8 teaspoon fine salt
- 1 teaspoon finely grated lemon zest
- 1/4 cup packed light brown sugar
- 2 tablespoons unsalted butter (1/4 stick), cut into small pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes