August is national peach month apparently so in celebration of this lovely furry fruit I present to you a recipe for peach bellini bostock. If you’ve not tried bostock before, the best way I can describe it is if French toast and an almond croissant had a baby, this would be it. A thick layer of day old brioche, soaked in sweet syrup and topped with frangipane and flaked almonds - dreamy. I messed with the original a bit here, partly because I couldn’t really be bothered to make a syrup but also because I wanted to use this rather lovely peach bellini jam by Cottage Delight. I really love the fresh peach on top too, they add a burst of freshness against the sweet frangipane.
If peaches are out of season where you are, or you’re simply not a fan, you could try cherries or plums instead - well, anything really, you do you! Personally I’m quite into the cherry idea, a bit of a bakewell/bostock mash up if you will.
These are a great option if you’re doing breakfast or brunch for a crowd as the frangipane can be made ahead of time, so all you have to do is assemble them and pop them in the oven. No slaving over the stove making endless batches of french toast or pancakes!
Peach bellini bostock
For the frangipane; 80g unsalted butter, softened 80g caster sugar 1 medium egg 1/2 tsp almond extract 180g ground almonds Pinch of salt
To assemble; 8 thick slices of day old brioche 6 tbsp peach jam 2 ripe peaches, sliced 100g flaked almonds Icing sugar, to serve
Begin by making the frangipane; beat the butter and sugar together until light and fluffy then beat in the egg and almond extract. Stir in the ground almonds and salt. *the frangipane can be made up to 3 days ahead if kept in an airtight container in the fridge. Just be sure to bring it back to room temperature before using.
Preheat the oven to 180ºC and arrange the slices of brioche on a baking tray. Tip the jam into a heavy based saucepan and heat through for a few minutes until runny. Divide the jam between the brioche, spreading it to the edges of each slice.
Spoon or pipe the frangipane in an even layer on top of the jam then gently press in the peach slices on top. Finally, scatter over the flaked almonds then bake for 15 minutes or until golden and the almonds are toasted.
Leave to cool on the tray for a few minutes then dust with icing sugar before serving.