Brandy Snaps With Fresh Peaches

Directions

1. Preheat oven to 325 degrees. Butter 2 heavy large nonstick cookie sheets.
2. Stir first 4 ingredients with healthy pinch of salt in heavy small saucepan over medium-low heat till sugar dissolves, about 3 min; don't boil. Remove from heat. Stir in flour and 1 tsp. brandy. Working quickly, spoon mix by tablespoonfuls onto prepared cookie sheets, spacing 4 inches apart. Immediately spread each into 2-1/2-inch round using back of spoon.
3. Bake till bubbles form and pop and edges begin to darken, about 12 min.
4. Cold cookies on sheets till hard sufficient to mold, about 2 min.
5. Loosen edges of cookies with metal spatula. Wrap each cookie around 1-inch-thick broom handle or possibly long wooden dowel. (If cookies become too hard to mold, return briefly to oven to soften.) Cold completely. Slide cookies off handle.
6. Mix peaches with 3 Tbsp. sugar and 1-1/2 Tbsp. brandy in small bowl.
7. Whip cream to soft peaks. Spoon cream into pastry bag fitted with star tip. Gently stuff peaches into cookies. Pipe cream into cookies. Pie rosette of cream at each end of cookie.