1 | Slice peaches and place in a glass bowl. Add 1/3 cup sugar and peach brandy and stir to combine. Cover with plastic wrap and refrigerate, stirring occasionally, at least 2 hours. |
2 | Prepare puff pastry shells according to package directions. Cool. |
3 | Chill a mixing bowl in the refrigerator for 15 minutes. Use the bowl to whip cream, 2 tablespoons sugar and vanilla extract until firm peaks form. |
4 | To serve, remove the "top" of the pastry shell. Place bottom on a serving plate, top with peaches and sauce. Garnish with pastry tops, a dollop of fresh whipped cream and a sprig of fresh mint. |