blender or two knives until mixture resembles coarse crumbs. Add liqueur; mix well. Press dough evenly onto bottom of 20 cm 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.