We made this, in addition to strawberries, and served it as a shortcake over angel food cake. This would be equally delicious served over ice cream!
4 ripe peaches, cut in half and pit removed
3 T. butter
2 T. sugar
1 T. cinnamon
2 T. liqueur, such as Grand Marnier, Amaretto, or Cointreau (optional)
Combine the butter, sugar, and cinnamon in a bowl. Let it sit out for the butter to soften.
Rub some oil over the peaches. Grill them, cut side down, until they are soft.
Turn the peaches over and place the butter mixture into the center of the peach. Cover the grill and let the butter melt.
Remove from the heat, being careful to save as much of the butter mixture as possible. Cut the peaches, drizzling all the butter mixture on top. Add the liqueur if desired. Serve over shortcakes (with a dollop of whipped cream and some toasted slivered almonds) or over some ice cream.