Peach Bostock
Ингредиенты
- 8 slices brioche bread, about 1 inch (2.5 cm) thick
- 7 oz (200 g) almond paste (50%), cut into pieces (see note)
- 2 eggs
- 1 tbsp (15 ml) rum
- 1 can (14 oz/398 ml) peaches in syrup
- 1/3 cup (35 g) sliced almonds
- Icing sugar, for serving
Инструкция
- With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with a silicone mat or parchment paper.
- Place the bread slices on the baking sheet. Bake for 5 minutes. Set aside.
- In a food processor, purée the almond paste, eggs and rum until smooth. Set the almond cream aside.
- In a sieve set over a bowl, drain the peaches and set the syrup aside. Slice the peaches.
- Using a pastry brush, cover one side of each bread slice with the peach syrup. Top each slice with about 2 tbsp (30 ml) of the almond cream. Cover with the peach slices and sprinkle with the almonds.
- Bake for 12 minutes or until the bread is golden. Once out of the oven, sift the icing sugar over the bostock.
