1 c Flour

1/8 ts Salt

8 tb Butter; cold

2 tb Liqueur, almond

16 oz Peaches, canned, no sugar

2 Eggs

1/2 c Pourable fruit, peach

1 tb Butter; nelted

1/4 c Almonds, sliced

1/4 ts Cinnamon, ground

For pourable fruit, you may substitute 6 tb peach fruit spread combined with 2 tb warm water. If almond liqueur is unavailable, you may substitute 2 tb apple juice concentrate AND 1/2 ts almond extract. Preheat oven to

350. Combine flour and salt in medium bowl. Cut in butter with pastry

blender or two knives until mixture resembles coarse crumbs. Add liqueur; mix well. Press dough evenly onto bottom of 8" square baking pan. Bake 15 minutes, until set. Arrange peaches evenly over partially baked crust; if using fruit halves, cut into slices first. Combine eggs and pourable fruit; mix until well blended. Pour evenly over peaches; set aside. Melt butter; add almonds and cinnamon and mix lightly. Sprinkle almond mixture evenly over egg mixture. Bake 20-25 minutes, until almonds are golden brown and custard is set. Cool completely on wire rack. Cut into bars. Serve at room temperature or chilled. Refrigerate leftover bars.