Ingredients:
1/3 cup + 1 tablespoon tequila, divided
1 lime
1/4 cup honey
1/4 teaspoon Aleppo pepper, plus a few pinches more for garnish
Coarse salt
3 medium peaches, scrubbed
Flavorless high-heat oil such as canola
Instructions
1. Set up the grill with a high-heat area and a lower-heat area. Preheat it and scrub the grates clean.
Make the Aleppo-tequila honey sauce:
2. Measure 1/3 cup tequila into a measuring cup, then add cold water up to the 1/2 cup mark. Pour the mixture into a small saucepan, heat until simmering, then cook with the lid off until the liquid is reduced by half (about 5 minutes), stirring occasionally. While the mixture reduces, use a microplane or rasp to zest the lime, then cut it in half and squeeze the juice from one of the halves. (You can reserve the other half for another use.)
3. Reduce the heat to very low, then stir in the honey, Aleppo pepper, half the lime zest (reserve the other half to garnish the dish at the end), and a pinch of salt. Partially cover the pan and let the flavors infuse into the mixture for about 5 minutes over lowest heat, stirring occasionally.
4. Remove the pan from heat and stir in another 1 tablespoon of tequila and 1 tablespoon of lime juice.
Grill the peaches:
5. Cut the peaches in half and remove the pits. Brush the cut sides with oil, then lay them, cut side down, onto the grill and close the lid. After about 5 minutes, brush the upturned bottoms with oil, turn the peaches over and set them over the lower-heat area of the grill for about 5 more minutes, until they are nicely caramelized and softened. Remove the peaches to a cutting board and cut each peach half in half again, so that you have quarter wedges.
Serve it up:
6. Arrange the peach wedges on a serving platter or individual plates. Drizzle a few generous spoonfuls of the sauce over the peaches, and serve the remaining sauce on the side for your guests to add more if they wish (they will wish!). Sprinkle the remaining lime zest and a couple pinches of Aleppo pepper over the peaches and serve.