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1
To make the gingerbread, preheat the oven to 350 degrees.
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2
Butter a 9-by-5-by-3-inch loaf pan and set aside.
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3
Bring the water to a boil.
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4
Remove from the heat and whisk in the butter until melted.
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5
Whisk in the molasses and the eggs.
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6
Sift together the flour, sugar, soda, salt, ginger and cinnamon into a large bowl.
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7
Gradually stir in the molasses mixture.
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8
Scrape the batter into the prepared pan and bake until cake springs back when touched in the center, about 1 hour.
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9
Let cool.
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10
(Gingerbread can be baked 1 day ahead.)
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11
Meanwhile, to make the topping, combine the water, sugar and ginger in a medium saucepan.
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12
Bring to a boil, lower the heat and simmer for 2 minutes.
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13
Let stand at least 30 minutes; strain.
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14
Cut the gingerbread in half, reserving half for another use.
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15
(It can be wrapped tightly and frozen.)
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16
Slice the half into 8 pieces, about 3/8 inch thick.
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17
Arrange the gingerbread slices in a 7 1/2-by-11 1/2-inch shallow baking dish in a single or slightly overlapping layer.
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18
Brush with about 1/4 cup of the ginger syrup, especially around the edges.
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19
Place the peaches in a large bowl and toss with the remaining syrup.
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20
Spread the peaches, with their syrup, over the gingerbread.
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21
Cover with aluminum foil.
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22
Bake until the peaches are very soft but not mushy, about 45 minutes to 1 1/2 hours, depending on the ripeness of the fruit.
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23
Serve warm or at room temperature.
