Grilled Peaches With Almond-Pecan Caramel Sauce

Ingredients:

1 cup granulated sugar

1/3 cup water

½ cup apple cider

2 tablespoons amaretto liqueur or 1 teaspoon almond extract

1 teaspoon chilled butter

1/3 cup pecans, toasted

6 firm ripe peaches, halved and pitted

1 tablespoon brown sugar

¼ teaspoon salt

Cooking spray

1. The day before the game: Combine granulated sugar and 1/3 cups water in a medium, heavy saucepan over medium high heat; cook until sugar dissolves. Stir gently as needed to dissolve sugar evenly. Continue cooking 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-handles wooden spoon (mixture will bubble vigorously). Cook over medium-low heat 5 minutes or until smooth. Stir in toasted pecans. Quick Tip—if you are running short on time, pick up fruit caramel topping at the store and heat on the grill. Store at room temperature. Be sure to pack a container to warm the sauce up on the grill.

2. Game Day: Heat the grill

3. Wash the pit the peaches. Cut in half. 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.