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Grilled Peach Splits

Ingredients

• Crumbs
• 1/2 cup (65 grams) raw pecans
• 1 1/4 cups (155 grams) all-purpose flour
• 1/3 cup (40 grams) powdered sugar
• 2 tablespoons (25 grams) coarse sugar, such as turbinado or Sugar in the Raw; use granulated if you have neither
• 1/4 teaspoon table salt
• 1/4 teaspoon baking powder
• 6 tablespoons (85 grams) unsalted butter, melted and cooled slightly
• 3/4 teaspoon vanilla extract (or you can use bourbon; I’ll never tell)
• Caramel
• 2/3 cup (135 grams) granulated sugar
• 2/3 cup (155 ml) heavy or whipping cream
• 1 tablespoon (15 ml) bourbon or whiskey or 1 teaspoon vanilla extract
• Heaped 1/4 teaspoon flaky salt or level 1/4 teaspoon fine sea salt
• Whipped cream
• 1/2 cup (120 ml) heavy or whipping cream
• 1 tablespoon powdered granulated sugar (optional, or to taste)
• 2 tablespoons (30 grams) crème fraîche or sour cream
• 1/4 teaspoon vanilla extract
• Peaches
• Butter, for grill
• 4 large firm-ripe peaches (free stone, if you can find them, not that I ever do), halved and pitted
• 2 to 3 tablespoons (30 to 45 ml) maple syrup
• 1 teaspoon cinnamon sugar, or just cinnamon to sprinkle
• To serve
• 1 pint (about 400 grams) vanilla ice cream