Pile up 25 to 30 charcoal briquettes in a firepan and let burn until they are
barely covered with ash (about 20 minutes).
Peel 1 peach per person (in season), or use canned peaches off-season.
of bag #2 with 2 cups water in a Dutch oven. Bring to a boil. Stir to dissolve sugar
and thicken the syrup. Place peaches into the mixture and bring to a boil again.
Mix bag #1 with enough water to make a sticky dough. About 3/4 cup water. Squeeze
dough onto hot peaches in Dutch oven. Cover with the lid. Place Dutch oven on 5
or 6 hot charcoal briquettes and about 15 briquettes on top of the lid. Don't
peek, and bake for 20 minutes.
Blow ash off lid before carefully lifting the lid
to check doneness.