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Pear and Cranberry Bostock
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Description
Leftover cranberry sauce is the perfect complement to nutty frangipane in this brioche breakfast treat. Bake with thinly sliced pears and top with a dusting of confectioners’ sugar and chopped pistachios.
Ingredients
- ½ cups Blanched Almonds, Toasted
- ½ cups Granulated Sugar
- 4 Tablespoons Unsalted Butter, Room Temperature
- 1 Large Egg
- ½ teaspoons Pure Vanilla Extract
- ½ teaspoons Kosher Salt
- 4 slices (1-inch Thick) Brioche
- ½ cups Leftover Cranberry Sauce
- 1 Ripe Pear, Halved, Cored, And Thinly Sliced
- Confectioners' Sugar And Chopped Pistachios, For Serving
Preparation
Preheat oven to 375°F. In the bowl of a food processor, pulse almonds and sugar until finely ground. Add butter, egg, vanilla, and salt. Pulse to combine.
Place brioche slices on a parchment-lined rimmed baking sheet. Spread 2 tablespoons cranberry sauce over each slice, then divide frangipane between slices, spreading to cover. Fan pear slices over frangipane.
Bake until golden brown, puffed, and set, 20 to 25 minutes. Dust with confectioners’ sugar and sprinkle with pistachios.
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