Preparation:

Using 2 tablespoons butter, grease the inside of a souffle dish and a rectangular piece of aluminum foil or wax paper large enough to make a collar around the dish that rises 3 inches above the lip. Dust the inside of the dish with 1 tablespoon granulated sugar. Tie the foil or paper around the outside of the souffle dish, butter side in. Heat the half-and-half to scalding, that is, just below the boiling point. In a saucepan, melt the remaining 2 tablespoons butter, add the flour, and mix well. Whisk in the scalded half-and-half, the vanilla, and peach schnapps. Cook 5 minutes over medium heat, whisking continually. Remove from the heat and set aside. Preheat the oven to 400 degrees. In a large bowl, beat the egg yolks with 1 tablespoon sugar until the yolks double in volume. Whisk the cooled half-and-half mixture into the yolks. In another bowl, beat the egg whites with the cream of tartar until stiff but still moist; beat in the remaining tablespoon granulated sugar. With a rubber spatula, gently fold the egg whites into the half-and-half and eggs. Carefully spoon the mixture into the prepared souffle dish; it should come no higher than three-quarters up the side of the dish. Bake approximately 30 minutes, or until a cake tester put into the center comes out clean. The souffle is done when it is well puffed and lightly browned. Dust with confectioner's sugar and bring to the table immediately. Remove the collar and serve alone or with the following easy sauce. Serve topped with Peach Sauce