STONE FRUIT AND FRANGIPANE TOAST
Juicy, late-summer fruits and rich almond frangipane do the hard work here. Consider making these toasts an exercise in generosity rather than technique: Spread frangipane thickly and all the way to the edges of the toast and err on the side of too much fruit, torn roughly and tossed with a pinch of salt, and some sugar to encourage caramelization. If serving this for an after-dinner dessert, add a splash of red wine to the fruit and serve with a dollop of mascarpone. If this is breakfast, you might prefer Greek yogurt as an accompaniment, or a glug of heavy cream.
Provided by Clare de Boer
Categories snack, dessert
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. In the work bowl of a stand mixer fitted with the paddle attachment, cream 7 tablespoons butter and 1/2 cup granulated sugar on medium speed until pale and creamy, then add each egg yolk one by one, mixing between additions to emulsify. And almond flour and a pinch of salt and mix to combine, scraping the bottom of the bowl as needed.
- Spread the remaining 1 tablespoon butter on one side of the bread slices. Sprinkle with 2 teaspoons granulated sugar. Transfer to a baking sheet, buttered side down. Divide frangipane mixture among slices, spreading to coat the top of each slice.
- Working over a bowl, tear the stone fruits off their pits into large bite-size pieces, dropping the fruit into the bowl as you go. Add 1 tablespoon granulated sugar and a pinch of salt and toss to coat. Pile the fruit onto the bread, some pieces facing up, some facing down, and gently press the fruit to adhere to the frangipane mixture.
- Sprinkle the fruit with the remaining 2 teaspoons granulated sugar, pour any juices left in the bowl over the fruit, then bake until fruit is tender and juicy, the bottom of the bread is deep brown, and the edges of the toast are crisp, 20 to 25 minutes.
- Broil the toasts until browned in spots, watching carefully so the fruit doesn't burn, 1 to 2 minutes.
- Top with confectioners' sugar and serve with heavy cream, whipped cream, or yogurt, if you are virtuous!
ROASTED STONE FRUITS WITH VANILLA
This compote is delicious served warm with ice cream, or cold for breakfast with yogurt
Provided by Barney Desmazery
Categories Breakfast, Dessert, Dinner, Snack
Time 30m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 8. Tip the sugar, vanilla pod, cardamom, lime zest and juice into a food processor, then blitz until blended, or mash together using a pestle and mortar. Tip the fruit into a shallow baking dish, then toss in the sludgy sugar.
- Roast for 20 mins until the fruits have softened, but not collapsed and the sugar and fruit juices have made a sticky sauce. Any leftovers will keep in the fridge for up to 2 days.
Nutrition Facts : Calories 270 calories, Carbohydrate 68 grams carbohydrates, Sugar 68 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
PUFF-PASTRY TARTS WITH STONE FRUITS AND FRANGIPANE
You can make smaller tarts with extra puff-pastry dough after cutting: Use two or three pieces of stone fruit and bake about 20 minutes. The leftover frangipane, or almond mixture, is a great addition to French-toast batter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 45m
Yield Makes 6
Number Of Ingredients 11
Steps:
- Pulse almonds in a food processor until finely ground. Add granulated sugar, butter, 1 egg, salt, and cinnamon; process until smooth.
- Preheat oven to 400 degrees. Whisk remaining egg with 1 tablespoon water. On a lightly floured surface, cut pastry into 6 four-inch-squares and transfer to a parchment-lined baking sheet. Brush edges of pastry with egg wash. Spread 2 teaspoons almond mixture in center of each square; top with 4 pieces fruit. Sprinkle each tart with some turbinado sugar.
- Bake until tarts are golden brown and fruit has softened, 22 to 25 minutes. Let cool on a wire rack, 20 minutes. Sprinkle with flowers; serve.
BOSTOCK
This French pastry is similar to French toast, only it's easier to pull off when feeding a crowd and offers a sweet, crisp surprise with its caramelized frangipane top crust. Martha made this recipe on Martha Bakes episode 605.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees and line baking sheet with parchment paper.
- Make the simple syrup: In a small pot, combine sugar, 1/2 cup water, and vanilla bean; cook over medium-high heat, stirring, until sugar dissolves, about 2 minutes.
- Make the frangipane: In bowl of a food processor, combine almonds and sugar and process until finely ground. Add butter, egg, flour, rum, salt, and almond extract, and process until frangipane is smooth.
- Assemble the bostock: Slice brioche into eight 1-inch-thick slices. Brush both sides of each slice with simple syrup; place on prepared baking sheet. Spread each top evenly with 1 tablespoon jam and then 3 tablespoons frangipane.
- Bake until golden brown, 13 to 15 minutes. Sprinkle with sliced almonds and dust with confectioners' sugar before serving.
More about "stone fruit and frangipane toast recipes"
STONE FRUIT TOASTIES WITH COCONUT ALMOND BUTTER SPREAD
From twospoons.ca
Cuisine VeganTotal Time 5 minsCategory Breakfast, SnackCalories 241 per serving
- In a bowl mix almond butter, coconut yogurt and honey to combine. Toast bread and generously lather spread on top.
- Slice stone fruits into bite-sized slices (I used peaches, and red and yellow plums). Generously layer fruit on top of toast. Optional to add blueberries.
STONE FRUIT GALETTE WITH FRANGIPANE | HELLO ANI - YOUTUBE
From youtube.com
STONE FRUIT AND FRANGIPANE TOAST RECIPE | RECIPE | TOAST RECIPES ...
From pinterest.com
STONE FRUIT FRANGIPANE GALETTE - HELLO ANI
From helloani.com
STONE FRUIT AND FRANGIPANE TOAST RECIPE - NYT COOKING
From cooking.stg.nytimes.com
RUSTIC STONE FRUIT AND FRANGIPANE GALETTE
From stonefruitfromcalifornia.com.au
BERRY FRANGIPANE BRIOCHE TOAST | VINTAGE MIXER
From thevintagemixer.com
STONE FRUIT RECIPES - NYT COOKING
From cooking.nytimes.com
STONE FRUIT AND FRANGIPANE TOAST - WEEKENDER
From 7weekender.com
BEST STONE FRUIT AND FRANGIPANE TOAST RECIPES - RECIPERT.COM
From recipert.com
STONE FRUIT & BERRY FRANGIPANE TART | EAST OF KITCHEN
From eastofkitchen.com
STONE FRUIT AND FRANGIPANE TOAST RECIPE - PINTEREST
From pinterest.com
STONE FRUIT FRANGIPANE TART | NEW ZEALAND WOMAN'S …
From nzwomansweeklyfood.co.nz
9 STUNNING STONE FRUIT RECIPES - ONCE UPON A CHEF
From onceuponachef.com
STONE FRUIT-FRANGIPANE TART | RECIPE | KITCHEN STORIES
From kitchenstories.com
OUR BEST STONE FRUIT RECIPES - FOOD & WINE
From foodandwine.com
WEEKENDER - STONE FRUIT AND FRANGIPANE TOAST - FACEBOOK
From facebook.com
VANILLA STONE FRUIT TART WITH CINNAMON SUGAR CRUST.
From howsweeteats.com
PEACH RECIPES - NYT COOKING
From cooking.nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love