This week I have another recipe from fellow foodie Jen Pomeroy (www.themodernmess.com). This is Jen’s version of Bostock or Brioche Aux Amandes, and she’s used fresh cherries as they are fantastic at this time of year. Also included are another couple of favourites a marmalade version and a Christmas mince version. Best eaten warm straight from the oven, and it’s a lovely brunch option or great with coffee.

Prepare the frangipane and orange syrup the night before, and assemble the brioche in the morning and bake.

Enjoy!

FRESH CHERRY FRANGIPANE BRIOCHE

Recipe by Jen Pomeroy - The Modern Mess

INGREDIENTS

Frangipane
200 g butter, softened
160 g icing sugar or honey
200 g ground almonds 
2 eggs, beaten 
2 tsp vanilla or liquor of choice

Orange Syrup
4 tbsp orange juice
2 tbsp sugar or 1 tbsp honey

To Assemble
1 Brioche, sliced into 8
70 g sliced almonds
icing sugar, to dust
honey or maple syrup, to serve

Cherry Version
200 g fresh cherries, pitted & chopped

Marmalade Version
1 c good quality marmalade

Christmas Mince Version
1 c good quality Christmas mince

METHOD

Frangipane
Mix butter with a spoon until soft, add in icing sugar or honey and mix well to combine. Add almond meal and mix, followed by egg and vanilla. Store covered in fridge until ready to use. Bring to room temperature before using, as this makes it easier to spread on the soft brioche.

Orange Syrup
Combine ingredients in a small saucepan and bring to a simmer for a few minutes, until slightly syrupy. Remove from heat to cool. Store covered in fridge until ready to use. Bring to room temperature before using.

Fresh Cherry Frangipane Brioche Mix the chopped cherries through the frangipane. Brush the sliced brioche with the orange syrup, and spread the cherry frangipane over one side of the brioche slices. Top with sliced almonds and place in a baking dish.

Bake at 180°C for 20 - 25 mins or until golden. Cool slightly and dust with icing sugar. Eat while still warm topped with maple syrup or honey.

You can exchange the orange syrup for a Cherry Conserve for an extra cherry hit.

Marmalade Frangipane Brioche
Brush the sliced brioche with the orange syrup, and spread the marmalade over one side of the brioche slices. Spread the frangipane over the marmalade, and top with sliced almonds.

Place in a baking dish, and bake at 180°C for 20 - 25 mins or until golden. Cool slightly and dust with icing sugar. Eat while still warm topped with maple syrup or honey.

Christmas Mince Frangipane Brioche
Brush the sliced brioche with the orange syrup, and spread the Christmas mince over one side of the brioche slices. Spread the frangipane over the Christmas mince, and top with sliced almonds.

Place in a baking dish, and bake at 180°C for 20 - 25 mins or until golden. Cool slightly and dust with icing sugar. Eat while still warm topped with maple syrup or honey.

For a Christmas twist, replace the vanilla in the frangipane for rum or brandy.