Raspberry-Nectarine Bostock

Raspberry-Nectarine Bostock

As tempting to the eye as to the palate, Raspberry-Nectarine Bostock comes together quickly for an easy yet impressive focal point for the brunch menu. Day-old brioche—brushed with syrup, spread with preserves, and sprinkled with frangipane—becomes a tasty canvas for an array of luscious toppings.

Raspberry-Nectarine Bostock
Makes 8
  • 1⅔ cups superfine blanched almond flour
  • 9 tablespoons granulated sugar, divided
  • ¾ teaspoon kosher salt
  • ⅓ cup unsalted butter, cubed and softened
  • 1 large egg, room temperature
  • ¾ teaspoon almond extract
  • ½ teaspoon vanilla bean paste
  • 3 tablespoons water
  • 8 (1-inch) slices day-old brioche (see Note)
  • 2 tablespoons raspberry preserves
  • 2 medium firm ripe nectarines (approximately 10 ounces)
  • 16 ripe fresh raspberries
  • ⅓ cup sliced almonds
  • 1 tablespoon finely chopped raw shelled pistachios
  • Garnish: confectioners’ sugar
  1. In the work bowl of a food processor, combine almond flour, 6 tablespoons granulated sugar, and salt; pulse until well combined. Add butter, egg, almond extract, and vanilla bean paste; pulse until smooth and well combined, scraping down sides as needed.
  2. Transfer almond mixture to a small bowl, cover and set aside.
  3. In a small saucepan, combine 3 tablespoons water and remaining 3 tablespoons granulated sugar; cook over medium heat until sugar dissolves, stirring frequently, 2 to 3 minutes.
  4. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper; lightly grease with cooking spray.
  5. Brush water mixture liberally on both sides of each bread slice; spread preserves evenly over one side of slices (approximately ¾ teaspoon each).
  6. Divide almond mixture evenly among bread slices; spread into an even layer using a small offset spatula.
  7. Halve nectarines; remove and discard pits. Cut lengthwise into 24 wedges (each approximately ½- to ¾-inch thick), and thoroughly pat dry with paper towel; divide and arrange nectarines and raspberries evenly over bread slices. Sprinkle with sliced almonds and chopped pistachios, as desired.
  8. Bake for 10 minutes; rotate pan halfway and continue to bake until edges of almond mixture are lightly golden, 5 to 10 minutes more. Let cool on pan for 10 minutes. Serve warm, or let cool to room temperature. Garnish with a dusting of confectioners’ sugar before serving, if desired.

Note: Place brioche slices in an even layer on a parchment-lined rimmed baking sheet. Let stand, uncovered, at room temperature overnight.

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