1 tablespoon oil
1 tablespoon butter
1 1/2 tablespoons brown sugar
1/4 cup Deer Camp or Latitudes Straight Bourbon Whiskey
Toasted pecan pieces to top
Vanilla ice cream (optional, but why wouldn't you?)
1. Grilling: Heat grill to medium-high. Cut peaches in half and remove pits. Lightly brush soft side with oil. Lay peaches facedown on grill and let cook 3-5 minutes. Optional: then move peaches skin-side down to a higher rack and let cook another 3-5 minutes to allow them to soften all the way through.
2. Create Glaze: While peaches are grilling, bring butter, brown sugar, and bourbon to a simmer in a small saucepan over low heat. Simmer and stir frequently for about 5 minutes, or until sauce thickens.
3. To Serve: Place peach halves on plate, brush on bourbon glaze and add a scoop of vanilla ice cream, if desired. Sprinkle with toasted pecans. Top with remaining bourbon glaze. Enjoy with a pour of Deer Camp Straight Bourbon Whiskey.
Recipe by Doug Hansen