Make the Vanilla Skyr Almond Cream
First make the brown butter: Place the butter in a light colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam so in order to check on the color of the butter, pull the pan off the stovetop for a moment to let the foam subside. Once the whey of the butter has turned into a nice golden brown and releases a nutty aroma, turn the heat off and set the butter aside to cool.
Combine, raw almonds and brown sugar in a food processor and pulse until fully combined and coarse.
Add the extra creamy vanilla skyr, heavy cream, egg yolk and salt and pulse until fully combined and the texture is like a thick paste.
Pour the brown butter in and blend until fully incorporated. Scrape sides to make sure everything is fully mixed. Set aside.
Make the Persimmon Compote:
In a medium saucepan on medium low heat add water, sugar, lemon juice, vanilla extract and salt and stir till just combined.
Add in the sliced persimmons and cook for about 5 minutes or until the sugar syrup becomes slightly thick and the persimmons slightly shrivel but still hold their shape.
Preheat the oven to 350 degrees and line two half sheet baking pan with parchment.
Arrange the 8 slices of brioche bread on the trays and generously brush each slice with the persimmon compote sugar syrup. Make sure to brush the edges as well.
Place about 2 tablespoons of the almond cream on each brioche slice and spread it to the edges evenly.
Place about 5-7 persimmon compote slices on each brioche and sprinkle with slivered almonds.
Bake the Bostock for about 12 to 15 minutes or until the almond cream is set, puffy and lightly toasted.
Sprinkle with powdered sugar and enjoy!
Bostock is best eaten fresh but can be stored in an airtight container in the fridge for up to 3 days. Make sure to reheat before eating.