Categories: Candies, Low-cal 
      Yield: 12 servings 
  
      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.