Fry in 375 degree Fahrenheit oil until brown on both sides. The rounds should puff up like a sufganiya.

Let cool on a rack.

Whip the topping to a soft peak.

Add the sugar to the whipped topping when it reaches the half-way point of the process.

Fold the tarragon into the final whipped cream.

In a frying pan over medium high heat, melt margarine. Add brown sugar, and stir constantly until it dissolves.

Take the pan off the fire and add the bourbon. Swirl or stir and let it mix into the mixture very well. Place the pan back on the fire and stir well for a minute.

Add the peaches and mix to cover them well with the sauce.

Open the sufganiyot and spoon some peaches in the middle.

Place a small dollop of whipped cream on top of the peaches. Place the top back on.

Spoon sauce on top of the sufganiyot.

Add extra cream and tarragon on the side.