Halve peaches and remove stones.

Soak the peach halves, cut side down, in 3/4 inch of vanilla Crown Royal. Allow to sit for 2 hours then remove, reserving the Crown for later use.

Lightly sprinkle the cut side of each peach half with brown sugar.

Place peaches on the grill cut side upward for three minutes at medium heat, then flip and grill cut side down for another three minutes.

Meanwhile, combine the heavy cream, maple syrup and Amaro Montenegro and whip until soft peaks form.

Place two peach halves in each of two bowls, drizzle with reserved Crown and top each half with 1/4 of the whipped cream mixture.

Dust with crushed vanilla bean pod and tangerine zest and serve.

(optional) If you still have some of the peach-infused vanilla Crown left over, place a large ice cube in each of two rocks glasses, then add 2oz Crown, 1/2 tbsp lime juice and 2 dashes Peychaud’s bitters to each. Stir gently and serve alongside peaches.