While the grill is heating, halve your ripe peaches and remove the pits—look for peaches that yield slightly to pressure but aren't mushy. Pat the cut sides dry with a paper towel; this helps them develop a better sear on the grill. Heat your grill to medium-high heat (around 375-400°F) and let it preheat for about 5 minutes while you prepare the sauce in the next step.

In a small saucepan over medium heat, melt the butter and let it brown for about 5 minutes, swirling occasionally—you'll notice it turn a deep golden color with a nutty aroma. Remove from heat and carefully add the bourbon, which will steam slightly. Return to medium-high heat and add the brown sugar, stirring constantly until it dissolves and the mixture comes to a boil. Let it bubble for 5 minutes to thicken slightly and allow the bourbon's harsh alcohol notes to cook off, leaving behind its rich flavor. Stir in the vanilla extract and sea salt, then remove from heat. I like to taste a tiny drop to ensure the bourbon has mellowed—if it still tastes too sharp, let it simmer for another minute or two.

Quickly dip the cut side of each peach half into the warm bourbon sauce from Step 2 for about 30-60 seconds, allowing the fruit to absorb some of the caramel flavor. Place the peaches cut-side down on the hot grill and let them cook for 2-3 minutes without moving them—this creates beautiful caramelized grill marks and concentrates the peach's natural sugars. Flip and grill the skin side for another 2-3 minutes until the fruit is tender but still holds its shape. I find that peaches release a fragrant, sweet aroma when they're perfectly done, which is a better indicator than strict timing since peach sizes vary.

Arrange the warm grilled peaches on a serving plate or individual plates. Drizzle generously with the remaining bourbon sauce from Step 2, dollop with whipped cream, and scatter the chopped toasted pecans over the top. Serve immediately while the peaches are still warm and the contrast with the cold cream is most striking.