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1
Combine 3 pounds peaches, 1/2 cup sugar and brandy in heavy large saucepan.
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2
Simmer over medium heat until peaches are juicy and tender, stirring occasionally, about 5 minutes.
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3
Transfer to processor and puree until smooth.
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4
Set aside 2 1/4 cups peach puree; cool (reserve any remaining puree for another use).
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5
Cut eight 14 x 6-inch foil strips.
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6
Fold each in half lengthwise.
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7
Wrap 1 foil strip tightly around each of eight 2/3-cup souffle dishes, forming collars that extend from base of dish to above rim.
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8
Fold and crimp ends tightly to secure.
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9
Whisk yolks, corn syrup and remaining 1 cup sugar in large metal bowl to blend.
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10
Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
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11
Using handheld electric mixer, beat constantly until thermometer inserted into mixture registers 160F, about 7 minutes.
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12
Remove bowl from over water.
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13
Continue to beat mixture until cool and thick, about 5 minutes.
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14
Beat cream and vanilla in another large bowl until soft peaks form.
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15
Add amaretto and beat until stiff peaks form.
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16
Fold peach puree into cream mixture in 3 additions.
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17
Gently fold in yolk mixture and 6 tablespoons crushed cookies.
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18
Divide mixture equally among prepared souffle dishes (mixture will extend above rim of dishes).
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19
Sprinkle tops with remaining crushed cookies.
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20
Cover with plastic; freeze overnight and up to 3 days.
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21
Carefully remove foil from souffles.
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22
Top souffles with berries and peach slices, if desired, and serve immediately.
