recipe adapted from Bobby Flay
4 large (or 8 small) ripe freestone peaches
4 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
1/4 cup bourbon
1/2 teaspoon ground cinnamon
Rinse the peaches and blot them dry with paper towels. Cut each peach in half and discard the pit; place in a bowl and set aside.
Combine the butter, brown sugar, bourbon, cinnamon, and salt in a saucepan and bring to a boil over high heat. Let the glaze boil until thick and syrupy, about 5 minutes. Pour this glaze over the bowl of peaches.
Prepare and preheat the grill to high. Brush and oil the grate. Next, place the glazed peaches on the hot grate and grill until nicely browned, 3 to 4 minutes per side, basting with the bourbon and butter glaze. Spoon any remaining glaze over the grilled peaches and serve at once.