Let's start cooking!
Mix the apricot jam with the finely chopped tarragon leaves. Peel and chop the peach into cubes and flavour with a dash of dark rum.
Crumble the Almond Thins. Place a spoonful of jam at the bottom of the pot. Place the peach cubes on top and spoon over some dark rum. Finish with crumbled Almond Thins.