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.

Nutrition information per bar: 272 calories, 3 gm protein, 20 gm carbohydrate, 20 gm fat, 66% of calories from fat, 59 mg cholesterol, 132 mg sodium, 2/3 diabetic starch/bread exchange, 2 diabetic fat exchange, 2/3 diabetic fruit exchange.

All-Time Recipes_ magazine Mm by Sylvia Steiger, GEnie The.Steigers, Ci$ 71511, 2253, Gt Cookbook echo moderator at net/node 004/005