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1
In a saucepan, bring brandy or water just to a simmer and remove pan from heat.
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2
Add raisins and let stand, covered, 30 minutes.
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3
Drain raisins, discarding liquid.
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4
In a bowl of an electric mixer beat together butter and sugar until light and fluffy.
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5
Add a pinch of salt and eggs, 1 at a time, beating well after each addition, and beat in almonds, cracker crumbs, rum and vanilla until filling is just combined.
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6
Chill filling, covered, 1 hour, or until cold.
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7
Preheat oven to 350F..
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8
Put phyllo sheet on wax paper and brush with some butter.
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9
Layer 2 more phyllo sheets over first in same manner and arrange peach half, cut side up, in center of phyllo.
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10
Put about 1 tablespoon raisins in cavity of peach half and, using a small spoon, top with some filling.
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11
Arrange another peach half on top of filling, cut side down, and sprinkle with 1 tablespoon sugar.
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12
Gather edges of phyllo together carefully, bunching up around peach, and press together to seal.
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13
(Do not stretch phyllo as it will split easily.)
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14
Brush bonbon all over with some remaining butter and arrange on a rack set on a baking sheet.
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15
Make 5 more peach bonbons in same manner with remaining phyllo sheets, butter, peaches, raisins, filling and sugar.
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16
Bake bonbons in middle of oven 20 minutes.
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17
Reduce temperature to 300F and bake bonbons 10 to 15 minutes more, or until a skewer pierces peach easily.
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18
Serve peach bonbons with whipped cream.
