In small saucepan, combine jam and brandy. Heat over low heat until jam is melted, stirring occasionally. Cool slightly.
Meanwhile, in medium bowl, combine whipping cream and powdered sugar; beat until stiff peaks form. Fold in lemon curd. Spoon mixture evenly into crusts.
Stir chopped peach into jam mixture. Spoon over whipped cream mixture in crusts. Serve immediately or refrigerate until serving time. Store in refrigerator.