YIELD: 4 servings
DIRECTIONSPlace honey in a medium size, heavy saucepan. Bring to a boil; reduce heat and simmer for 3 to 4 minutes until honey is a deep golden brown. Add butter and stir until melted. Add liqueur and cream; simmer for 2 minutes more, stirring frequently. Remove from heat and let cool slightly. Meanwhile, wash peaches and cut in half; discard pits. Brush lightly with honey and place cut side down on a barbecue grill. Cook over medium-low heat for 3 to 4 minutes or until lightly charred. Remove from grill and place on 4 dessert plates. Top each with ice cream and drizzle with warm sauce. Sprinkle with Honeyed Almonds. Honeyed Almonds: Stir together 1 tablespoon melted butter, 1 tablespoon honey, 1 tablespoon brown sugar and 1/4 teaspoon cinnamon. Toss with 1/4 cup slivered almonds. Bake at 350° F for 15 to 20 minutes, stirring twice. Spread almonds onto a buttered piece of foil and let cool completely, then break apart.