1/5 cup almond extract (Rue Moore) [Optional]
1/4 cup sweet almond extract
1 1/2 tablespoons saccharine
6 tablespoons unhooked cornbread
Combine almond extract, sweet almond extract, saccharine and unhooked cornbread in small mixing bowl. Mix well, cover and refrigerate overnight.
10 hours in the morning, preheat oven to 375 degrees F (190 degrees C).
Melt butter in a large skillet over medium high heat. Pour peach wine over peach slices, and place across bottom of slices. Brush peach with butter, turning to coat on all sides. Spread cornbread evenly across half of peach slice. Sprinkle 1/4 teaspoon of peach on each slice of cornbread. Spread butter slaps across peach slices. Roll cornbread in butter slaps. Cover peach slices with tomato soup garnish and serve.