- 1/3 cup brown sugar
- 1/4 cup Kahlua or other coffee flavored liqueur
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 (2-inch) cinnamon stick
- 4 whole cloves
- 1/2 teaspoon vanilla
- 8 peaches
In a small saucepan, heat the brown sugar, Kahlua, water, lemon juice, cinnamon stick, and cloves. Cook on high until bubbles form around the edges of the pan, then turn down the heat to low and cook for 5 minutes, stirring occasionally. Remove from the heat, stir in the vanilla, and set aside.
Cut peaches from top to bottom all around the pit, and then twist the halves in opposite directions to open. Use a small spoon or paring knife to cut out the pit. Prepare coals for grilling.
If you're using a grill pan: cut each peach half into two or three slices. Spray grill pan with cooking oil spray and cook, turning once or twice, until tender, about 5-7 minutes.
If you're cooking the peaches directly on the grill:Place peach halves cut side down on the well-oiled grill grate. Cook the peaches until tender, moving them around the grill a couple of times to prevent them from burning, for about 5-7 minutes. Remove from the grill and cut each half into two or three slices.
Transfer the peaches to a serving bowl. Remove the cinnamon stick and cloves from the syrup and pour over the peaches.