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Plum Bostock

Plum Bostock

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  • Makes: 8 servings
  • Hands On 20 mins
  • Total Time 4 hrs including overnight chill

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French bakeries spread slices of plain day-old brioche with almond paste and crunchy nuts and bake it all in the oven. In her cookbook Heritage Baking (Chronicle, $29.95), Ellen King of Hewn bakery in Illinois adds fruit for a hit of tang.

Ingredients

  • 1 day-old brioche* loaf (about 1 pound)
  • 1 cup toasted sliced almonds
  • 1/4 cup sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter, cubed, at room temperature
  • 1 large egg
  • 1 tablespoon bourbon
  • 1 cup sugar
  • 2 cups hot water (scant)
  • 1 tablespoon pure vanilla paste or extract
  • 1 cup sliced stone fruit or apples
  • 3/4 cup raw sliced almonds (scant)

Directions

  1. Cut loaf into 8 slices. Arrange on a tray, cover lightly with paper towels and let stand overnight. Or, if in a rush, place slices on a baking sheet. Bake in a 300 degrees oven, 10 to 15 minutes, turning once.
  2. Prepare frangipane: Coarsely chop toasted almonds in a food processor. With the machine running, add 1/4 cup sugar and the salt; process until just combined. Add butter in 3 additions, processing until combined after each addition. When mixture is light and fluffy, add egg and process to combine. Drizzle in bourbon and pulse 2 or 3 times until fully mixed. Chill at least 4 hours or overnight.
  3. Remove frangipane from refrigerator to soften. Preheat oven to 350 degrees . Place a wire rack over a rimmed baking sheet. Stir together remaining 1 cup sugar and the water and vanilla in a pie plate until sugar is dissolved. Dip each bread slice into the syrup, soaking no longer than 10 seconds on each side, then transfer to the wire rack in the pan. Top each slice with 3 tablespoons frangipane, a few slices of fruit and a sprinkle of raw almonds.
  4. Bake until golden and fruit is cooked through, 25 to 30 minutes. Let cool 5 minutes, then serve warm or at room temperature the same day as baking.

Tip

  • *Brioche You can make this recipe with brioche from a bakery or specialty store such as Whole Foods or Trader Joe's, or make your own. Find bakery-owner Ellen King's recipe for Classic Brioche Loaf on midwestliving.com.

Nutrition Facts

(Plum Bostock)

Servings Per Recipe 8, Polyunsaturated fat (g) 4, Folate (µg) 77, Trans fatty acid (g) 1, cal. (kcal) 604, vit. A (IU) 904, iron (mg) 2, Fat, total (g) 36, vit. C (mg) 1, sugar (g) 39, Potassium (mg) 264, pro. (g) 11, calcium (mg) 89, carb. (g) 61, Niacin (mg) 3, Monounsaturated fat (g) 14, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 143, Thiamin (mg) 0, sat. fat (g) 16, Riboflavin (mg) 1, Cobalamin (Vit. B12) (µg) 0, fiber (g) 4, sodium (mg) 391

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