Apricot bostock recipe

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Apricot bostock has all the richness of the best almond croissant with less than half the work. The apricot is a bright contrast to the buttery, nutty base of brioche toast slathered in almond cream. It’s an impressive way to transform a simple loaf of bread into a decadent brunch (or dessert!) dish.

  • Yield: 6 pieces


Brandy Syrup
  • ¼ cup (50 g) sugar
  • 1 teaspoon vanilla bean paste or extract
  • 2 tablespoons brandy, whiskey, or rum
To Assemble
  • 12 fresh ripe apricots
  • 6 slices brioche, each about ½ inch thick, toasted
  • 1 recipe Almond Cream
  • ¾ cup (69 g) sliced almonds
  • Confectioners’ sugar, for serving
How to Make It
    Make the Syrup
  1. In a small saucepan, combine the sugar, vanilla, and ¼ cup (59 ml) water. Bring to a simmer over medium-high heat, stirring constantly. When the sugar has dissolved, after about 5 minutes, remove from the heat. Stir in the brandy. Let the syrup cool to room temperature.
  2. Assemble the Bostock
  3. Cut each apricot into quarters, removing the pits. (Reserve the apricot pits for another use, like Brown Sugar Apricot Kernel Ice Cream.)
  4. Position a rack in the center of your oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.
  5. Arrange the brioche toasts on the prepared baking sheet. Thoroughly soak each one with the brandy syrup. Spread a layer of almond cream about ¼ inch thick on each toast.
  6. Arrange the apricots on top of the almond cream, using 8 slices of fruit per toast. Gently press the fruit into the almond cream so it stays in place, and top the fruit with a scant tablespoon more almond cream. Sprinkle the sliced almonds over the toasts.
  7. Bake until the almonds and almond cream are deep golden brown, 15 to 20 minutes. Dust with confectioners’ sugar before serving. Bostock keeps well in a sealed container at room temperature for up to 3 days.

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