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1
Preheat oven to 375u00b0F.
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2
Wash, peel and segment peaches. Toss with lemon juice, and set aside.
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3
In a large saute pan, completely incorporate pear brandy with sugar. (I like pear for its mild sweetness, but pick the fruit you like). On medium-high heat, cook the sugar mix until it is bubbly and fragrant.
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4
Add butter, and when it's melted, add peaches, vanilla, spices and rosemary. Cook for about 20 minutes, until the peaches start to caramelize. (Watch them carefully in the last few minutes so they don't burn! Remember, even after you turn off the heat, they will continue cooking for a few minutes).
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5
Spoon peaches into pie shells. Top with crumbles, and bake for about 10 minutes, until bubbling.
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6
Empty digestives into a large bowl. Using the heel of a glass, crush until you achieve the consistency of sand. (I promise, it doesn't take more than 5 minutes).
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7
Cut the butter, and then use your fingers to incorporate with crumbled digestives. Add the brown sugar, and integrate that too. (You are looking for a texture like wet sand).
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8
Spoon the mixture into tart shells, and then use your fingers to form a crust.
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9
After you have filled the tart shell with peaches, sprinkle the remaining crust crumbles over peaches to form a topping.
