Put a sheet of bought ready-rolled puff pastry on a baking tray lined with baking parchment, score with a sharp knife along each edge to form a 1 inch margin
on each edge and bake in a 180°C oven for 15 minutes, until puffed and lightly golden. Remove from the oven, and knock down the centre inside the score marks,
leaving the puffed edges untouched. Turn the oven down to 150°C. Break up a block of marzipan into small pieces and put into a food processor,
mix thoroughly with a couple of beaten eggs, and spread the mixture over the centre of the puff pastry base. Cover with thinly sliced fresh peaches,
sprinkle with caster sugar and bake for about 45 minutes. When cool, brush with melted and strained apricot jam, to glaze.
Serve slices with whipped cream, flavoured with a dash of vanilla essence.