1

Preheat the oven to 150°C, fan 130°C, gas mark 2. Put the bread in a mini food processor and blitz until you have a fine crumb. Transfer to a bowl, add the sugar, cinnamon and 1⁄2 tbsp cold water, raking together with a fork to get some chunkier crumbs. Spread out on a baking tray and bake for 20 minutes, giving it a stir halfway through, until the crumbs are crisp.

2

Put the almonds in a frying pan set over a medium-low heat and cook, stirring continuously, until they start to colour. Immediately remove from the heat and add to the crumbs. Set aside to cool.

3

Cook the peaches, cut-side down, on a medium-hot barbecue or griddle pan for about 3 minutes without moving. Carefully turn over, and cook for a further 2 minutes. Using a fish slice, carefully remove the peaches from the barbecue or griddle pan and transfer to a plate.

4

Serve 50g vanilla quark and 2 griddled peach halves per person, topped with the almond crumb mixture and a drizzle of the honey.