4 ripe peaches, blanched, peeled, quartered, pitted
1 cup brandy
1/2 cup sugar
thinly pared peel of 1 lemon
1/4 cup orange-flower water
1/2 cup flour
8 tablespoons butter
In a bowl containing the brandy, 1/2 cup sugar, lemon peel and orange-flower water, macerate the peaches for 2 hours. Drain peaches and pat them dry. Melt 4 tablespoons of the butter in large skillet over high heat. Dip a few of the peach quarters at a time in the flour and saute them quickly in the butter until they begin to turn brown; add more butter as needed. Sprinkle with more sugar and serve.
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