Peel and slice the peaches, then arrange them over the almond paste. Sprinkle with the sugar, and bake for about 35 minutes in a preheated oven at 180°C/350°F/gas mark 4.
Serve warm, with the sauce.
Boil the kernels with the sugar and water for 2 to 3 minutes, and then strain into a clean saucepan. Cook the syrup until it caramelizes, and then stir in the cream and bourbon.
Cook for 2 to 3 minutes to amalgamate the flavours and evaporate the alcohol.
Serve with the peach and almond tart, or with vanilla ice cream.
© 2000 Frances Bissell. All rights reserved.