Method
Peel the peaches and cut them in pieces. Place the peaches
in a pan with jelly sugar and lemon juice. Add some sugar
to taste and leave to steep for 2 hours. Bring to the boil
with wine and condiments and cook until the wine has reduced.
Remove the condiments, and stir until it becomes smooth. Cook
until setting point is reached.
Slice the bread. Soak the slices in the milk and egg mixture
and fry them in golden brown butter. Coat the slices of bread
with cinnamon sugar. Decorate them with the compote and a
scoop of cinnamon ice cream.