Grilled Peaches with Caramelized Brandy Pecan Sauce

• 3 tablespoons unsalted butter or nonhydrogenated butter substitute
• 3/4 cup pecan halves
• 1/3 cup amber agave nectar
• 3 tablespoons heavy cream or soy creamer
• 2 tablespoons brandy
• 1 tablespoon amaretto (optional)
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons unsalted butter or nonhydrogenated butter substitute, melted
• 2 teaspoons ground cinnamon
• 4 large ripe but firm peaches, cut in half and pitted
• Sinfully Rich Vanilla Bean Ice Cream (page 82), Soy Vanilla Ice Cream (page 83), or Skinny Vanilla Bean Frozen Yogurt (page 83)

1. Prepare the sauce by melting the butter in a saucepan.
2. Add the pecans and saute over medium heat for about 3 to 4 minutes, until lightly toasted and fragrant.
3. Add the agave nectar, cream, brandy, amaretto (if using), and nutmeg.
4. Stir and simmer until just slightly thickened, 1 to 2 minutes.
5. If necessary, the sauce can be reheated prior to serving.
6. To grill the peaches, preheat the grill or grill pan.
7. Make sure your grill is very clean and hot.
8. Mix the butter and cinnamon together in a bowl.
9. Brush each peach half on both sides with a bit of the melted butter mixture.
10. Grill the peaches with cut-side down first, until slightly scorched by the grill on each side.
11. Do not overcook or they will be mushy.
12. To serve, place 2 peach halves on each serving plate and spoon some hot pecan sauce over them.
13. Serve with a scoop of vanilla ice cream or frozen yogurt.

unsalted butter, pecan halves, amber, heavy cream, brandy, freshly grated nutmeg, unsalted butter, ground cinnamon, peaches, vanilla

Taken from www.epicurious.com/recipes/food/views/grilled-peaches-with-caramelized-brandy-pecan-sauce-379389 (may not work)