Pear Bostock

Olivia Cooper

November 28, 2017

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Pear Bostock Raw Image-5.jpg

Pear Bostock

by olivia cooper

Pear Bostock Raw Image-4.jpg

Pear Bostock Raw Image-9.jpg

Although the name doesn’t sound it, bostock, or brioche aux amandes, is a French pastry – a cousin of French toast and an almond croissant. Bostock is made of day-old brioche brushed with a flavored simple syrup, then spread with almond frangipane and baked until golden. This version calls for pear slices, which combine with fragrant orange blossom syrup and creamy frangipane for a lovely combination of seasonal flavors.  

Since it takes almost no time to whip up enough for a crowd, it just might become your new favorite fall treat. During this season when friends and family often drop by, keep these on hand to pop in the oven for a quick breakfast or afternoon snack. Wrapped in plastic wrap, they can be stored raw for up to a month in the freezer. Thaw completely before baking.


pear bostock


1 loaf day-old brioche, sliced 1 in. thick
2/3 cup water
2 cups sugar
Zest of half an orange
2 tbsp. orange blossom water
2 tbsp. unsalted butter
1 1⁄2 cups almond flour
2⁄3 cup sugar
2 eggs
1⁄2 tsp. almond extract
1 tsp. vanilla extract
1 tbsp. dark rum (or brandy, if preferred)
1⁄4 tsp. salt
2 Bartlett or Anjou pears, quartered, cored and thinly sliced
Confectioners’ sugar for dusting, optional


Preheat the oven to 375 degrees. Line a baking sheets with parchment paper. Arrange brioche slices on the pan, leaving at least an inch between each slice.

For the orange blossom syrup:

In a small saucepan, over medium-low heat, combine water with 2 cups of the sugar, orange zest and orange blossom water. Cook, swirling the pan occasionally, until the sugar is completely dissolved. Set aside.

For the frangipane:

In a small saucepan over medium-low heat, melt the butter and cook until golden brown. Remove from the heat and let cool. In a bowl, stir together the ground almonds, sugar, eggs, almond and vanilla extracts, rum, salt and melted butter.

To assemble:

Brush both sides of each brioche slice liberally with the syrup. Spread each of the tops evenly with about 1/4 cup frangipane. Arrange a few pear slices on each slice.

Bake until golden brown, 15-18 minutes. Allow to cool and dust with confectioners’ sugar immediately before serving.



Food Contributor Olivia Cooper is a full-time communications professional and part-time baker living in St. Petersburg, Florida. On her blog, A Dash of This, she enjoys sharing recipes inspired by her Southern roots and her love of French flavors.


Olivia Cooper


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