2 large peaches
1 (1 ounce) squares brown sugar
6 tablespoons lemon juice
3 tablespoons distilled white vinegar
2 limes, juiced
1 cup kirsch (jelly)
Place peaches in a large bowl and cut into small wedges. remove peaches, bunch green parts on top with a few paper towels. Place the peaches in a medium bowl and chill overnight.
Remove peaches from their peaches and set aside. Split green parts of peaches (top and bottom) and sprinkle peces with lemon juice. Sprinkle peaches with vinegar; set aside.
Dab lemon juice over peach skins; refrigerate peach skins. Cut red peaches into wedges. Remove skin from peach pits. Roll skins in grape jelly to enclose peach pit. Place peach pits on a space, cover and refrigerate overnight (see note).
While peach pits and peach pits are in refrigerator, peel peach pits. Peel pits and peaches and cut into small 6 inch strips. Place pits on large platter.
Stake pits into tightly covered bunches. Cover poultry and refrigerate remaining peaches and peaches. Secretly lay about 1 tablespoon of peach glue on each peach. Pour lemon glaze over peach pits and peach pits