This recipe comes from avid competition barbecuer Eric Devlin, the editor of online barbecue magazine Smoke Signals.
Check out his 10 Tips for backyard barbecuers.
1/4 cup bourbon
4 tablespoons (1/2 stick) butter
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
4 to 6 peaches, halved and pitted
Vanilla ice cream, optional, for serving
1. In a small saucepan over medium-high heat, bring bourbon to boil. Add butter, sugar and cinnamon, reduce heat and simmer mixture until syrupy, about 5 minutes.
2. Preheat grill for medium, indirect heat (about 300 to 325 degrees). Place peaches cut side down and grill until nicely browned on one side, about 5 minutes. Flip over and grill for another 5 minutes. Remove from grill and place 2 halves on each plate. Spoon glaze over top and, if desired, serve with vanilla ice cream.
Makes 4 to 6 servings.