Pollo Con Chilean Peaches

My friend Maria prepared the following dish for our Chilean wine & dine event. Who knew that peach would be wonderful as a savory dish?!

2 three-pound chickens, quartered
Salt to taste
2 teaspoons medium-grind pepper
4 to 8 cloves fresh garlic, minced
2 pounds ripe Chilean peaches, rinsed, cut into thick wedges
2 cups chopped onion
1 cup peach brandy or schnapps
2 tablespoons freshly-grated ginger
Parsley sprigs for garnish

Preheat oven to 350 degrees. Season chicken with salt, pepper and garlic. Arrange chicken quarters closely in single layer in baking pan. In bowl, combine peaches, onion, brandy and ginger. Pour over chicken. Bake about 1 hour, basting occasionally, until chicken is done. Garnish with parsley.