Christmas

Pear and Cranberry Bostock

November 30, 2019
0 Ratings
Photo by Riley Wofford
Author Notes

Leftover cranberry sauce is the perfect compliment to nutty frangipane in this brioche breakfast treat. Bake with thinly sliced pears and top with a dusting of confectioners' sugar and chopped pistachios. —Riley Wofford

  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 4
Ingredients
  • 1/2 cup blanched almonds, toasted
  • 1/2 cup granulated sugar
  • 4 tablespoons unsalted butter, room temperature
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 4 1-inch thick slices brioche
  • 1/2 cup leftover cranberry sauce
  • 1 ripe pear, halved, cored, and sliced
  • Confectioners' sugar and chopped pistachios, for serving
In This Recipe
Directions
  1. Preheat oven to 375°. In the bowl of a food processor, pulse almonds and sugar until finely ground. Add butter, egg, vanilla, and salt; pulse to combine.
  2. 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 pears 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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