In a medium bowl, stir 2 cups boiling water into both packages of peach gelatin for 2 minutes until the gelatin is fully dissolved. Stir in 3/4 cups cold water and 3/4 cup peach schnapps. Refrigerate until gelatin thickens to the consistency of raw eggs. Drain peaches well and arrange them in a formation in the bottom of the mold. Reserve the syrup from the can. Spoon the thickened peach gelatin into the mold over the arranged peach slices. Refrigerate until the gelatin is set but not firm (gelatin should stick the fingers when touched).
Meanwhile, in a medium bowl, sprinkle 2 packages of unflavored gelatin over 1/2 cup cold water and allow the gelatin to absorb the water. Stir in 1 1/2 cups boiling water for 2 minutes until gelatin is fully dissolved. Stir in sweetened condensed milk and peach syrup until the mixture is smooth. Refrigerate mixture until slightly thicken then gently spoon into the mold over the peach gelatin layer. Refrigerate overnight or until firm.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.