1 (8 ounce) can cherry pie filling
1 tablespoon butter
2 tablespoons brandy
1 teaspoon dried persimmon
1 teaspoon dried rosemary, crushed
1 teaspoon dried sage
Preheat oven to 450 degrees F (220 degrees C).
Place apple cider vinegar in a large bowl. Stir together cream cheese, 2 tablespoons butter, and brandy. Simmer 5 minutes, stirring constantly.
Mix together creamed mixture, persimmon, rosemary, sage. Mix all ingredients into apple cider vinegar; pour mixture into pie filling and roll mixture. Place seam side down on skillet or medium serving platter.
Bake in preheated oven for 1 hour or until peaches are tender. Cool slightly before cutting into squares.