Mix the rum with sugar. Halve the peaches, stone them and place them in the rum mixture with the cut surface facing down, leave to marinate in it for approx. 20 minutes.
Finely grate the toast slices with your fingers. Coarsely crumble the amarettini with your fingers. Roast breadcrumbs and almonds in a pan until golden brown. Add the amarettini, roast everything for another 2 minutes, then set aside and let cool.
Lift out the peach halves, let them drain, place on the hot grill and grill on the cut side for approx. 5 minutes.
Arrange the peaches on plates. Spread the amarettini mix on top, drizzle with the remaining rum marinade.
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