Peach Bostock

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with a silicone mat or parchment paper.

2. 2

   Place the bread slices on the baking sheet. Bake for 5 minutes. Set aside.

3. 3

   In a food processor, purée the almond paste, eggs and rum until smooth. Set the almond cream aside.

4. 4

   In a sieve set over a bowl, drain the peaches and set the syrup aside. Slice the peaches.

5. 5

   Using a pastry brush, cover one side of each bread slice with the peach syrup. Top each slice with about 2 tbsp (30 ml) of the almond cream. Cover with the peach slices and sprinkle with the almonds.

6. 6

   Bake for 12 minutes or until the bread is golden. Once out of the oven, sift the icing sugar over the bostock.