|Peeled sliced peaches||5 Cup (80 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Superfine sugar||3⁄4 Cup (12 tbs)|
|Potato starch||4 Teaspoon, dissolved in 1 tablespoon water|
|Apricot brandy||2 Tablespoon|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Superfine sugar||2 Tablespoon|
Combine peaches and water in heavy-bottomed large saucepan and bring to boil over medium-high heat.
Reduce heat, cover and simmer 10 minutes.
Transfer to processor or blender and puree in batches.
Return to saucepan.
Using wire whisk, add 3/4 cup sugar and dissolved potato starch to pureed peaches and beat well.
Cover and cook over low heat 5 minutes, stirring frequently.
Transfer to bowl and cool slightly, then blend in brandy.
Spoon into 6 dessert goblets or bowls, cover and chill.
Just before serving, whip cream, adding sugar and vanilla, and place dollop atop kissel.