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
- ¼ cup (50 g) sugar
- 1 teaspoon vanilla bean paste or extract
- 2 tablespoons brandy, whiskey, or rum
- 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
Make the Syrup
- 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. Assemble the Bostock
- Cut each apricot into quarters, removing the pits. (Reserve the apricot pits for another use, like Brown Sugar Apricot Kernel Ice Cream.)
- Position a rack in the center of your oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.