In a bowl containing the brandy, 1/2 cup sugar, lemon peel and orange-flower water, macerate the peaches for 2 hours. Drain peaches and pat them dry. Melt 4 tablespoons of the butter in large skillet over high heat. Dip a few of the peach quarters at a time in the flour and saute them quickly in the butter until they begin to turn brown; add more butter as needed. Sprinkle with more sugar and serve.