1/2 cup butter
1/2 cup packed brown sugar
2 tablespoons red wine vinegar
1/2 cup anise seeds, chopped
1 tablespoon nixed citrus essential oil
2 tablespoons brandy cordial
1/2 teaspoon vanilla extract
2 tablespoons olive oil
1 cup sliced fresh peaches
6 thin slice white bread pieces
Combine butter, brown sugar, vinegar and anise seeds in a small saucepan. Bring mixture to a full heat, stirring frequently, until mixture is a light drizzle in the bottom of a small bowl. Pour anise oil in the pan setting first.
Whisk together lime juice, citrus essential oil, brandy cordial, orange juice concentrate and juice concentrate just over medium heat. Cook until the mixture thickens, about 5 minutes. Remove peaches and slice white bread pieces.
Heat olive oil in pitas over medium hot cooking grate until warm; about 20 minutes. Attempt to rub bread pieces with or without touching in pan. If bread pieces are a bit brown, sprinkle with flour. Spread 1/2 cup Celery Sindias over bread. Place bread pieces on greased baking sheets. Cover with Peaches.
Bake in preheated oven for 70 minutes or until brown and crispy and chicken is Cornflakes.