Brown Butter & Sweet Cherry Sourdough Bostock

Instructions

1. 1

   Preheat your oven to 375°F. Line a heavy baking sheet with parchment paper. You want a hot, aggressive oven so the frangipane puffs immediately rather than melting into a puddle.

   10 min

   Tip: Don't rush the preheat. The initial blast of heat is what sets the crust.

2. 2

   Make the simple syrup. In a small saucepan, combine 1/3 cup water, 1/4 cup granulated sugar, and 1 tsp orange zest. Simmer over medium heat for 2-3 minutes, just until the sugar completely dissolves. Pull it off the heat and let the citrus oils infuse while you work.

   5 min

   Tip: If you have a splash of amaretto or kirsch, now is the time to add it to the syrup off-heat.

3. 3

   Whip the frangipane. In a medium bowl, vigorously mix 4 tbsp cultured butter (browned and cooled) with 1/4 cup toasted sugar or light brown sugar until creamy. Beat in 1 large egg until fully emulsified, then fold in 1/2 cup almond flour and 1/2 tsp flaky sea salt. It should look like thick, grainy buttercream.

   5 min

   Tip: The brown butter gives incredible depth, but it must be cooled to room temp before mixing, or your frangipane will split.

4. 4

   Prep the fruit. Pit and halve 1 cup sweet cherries. Work quickly but carefully. We want distinct halves that will cup the almond cream as they roast.

   5 min

   Tip: Do not skip pitting them manually; nobody wants a dental emergency at brunch.

5. 5

   Arrange the 4 slices thick-cut day-old brioche or soft sourdough on your prepared sheet pan. Using a pastry brush, generously dab the warm orange syrup over the bread, going right to the edges. The crumb should be saturated but not falling apart tight like a bad alibi.

   2 min

   Tip: Don't be shy with the syrup. A dry bostock is a tragedy.

6. 6

   Spackle each soaked slice with a thick, even layer of the frangipane, spreading edge to edge to seal in the moisture. Press the halved cherries firmly into the almond cream, then scatter 1/4 cup sliced almonds over the open spaces.

   3 min

   Tip: Pushing the cherries down prevents them from rolling off when the frangipane puffs up.

7. 7

   Bake for 18 to 22 minutes. You are looking for strict visual cues: the frangipane should be puffed, deeply golden brown, and just slightly wobbly in the dead center, while the cherries slump and release their juices. Let time do the work.

   20 min

   Tip: Cool for at least 10 minutes on the pan before eating. Frangipane needs a moment to set, otherwise it will taste raw.