with Amaretto-Pecan Caramel Sauce
1 cup granulated sugar
1/3 cup water
1/2 cup apple cider
2 Tbsp Amaretto (almond-flavored liqueur)
1 tsp chilled butter
1/3 cup chopped pecans, toasted
6 firm ripe peaches, halved and pitted (about 3 pounds)
1 Tbsp brown sugar
1/4 tsp salt
Combine granulated sugar and 1/3 cup water in a medium, heavy saucepan over medium-high heat. Cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly.
Continue cooking for 8 minutes or until golden brown - do not stir. Gently tilt pan and swirl mixture to evenly brown. Remove from heat.
Slowly add cider, Amaretto and butter, stirring constantly with a long-handled wooden spoon. Cook over medium-low heat for 5 minutes or until smooth. The mixture will bubble vigorously.
Stir in pecans. Remove from heat. Sprinkle cut sides of peaches evenly with brown sugar and salt. Place peaches, cut sides up, on a grill rack coated with cooking spray.
Grill 2 minutes on each side or until tender. Serve warm with sauce.