Grilled peaches and cream

Slice the peaches around the core; sprinkle brown sugar on the cut sides, add a pinch of salt and a splash of anejo tequila, rub together and let soak in.

Grill the peaches before any meat so they pick up no savory flavors, about three minutes per side; use slightly underripe peaches so they do not fall apart.

Return them to the tray with the sweet juices, cover with plastic and set aside.

Serve with a generous topping of brown butter crumble and a few dollops of lightly whipped vanilla cream.