Smoked Key West Peaches with Bourbon Pecan Crunch

Ingredients

• 2 large yellow peaches, halved and pitted
• 2 tbsp Salted Perfection Key West Select Blend, divided
• 2 tbsp unsalted butter, melted
• 1 tbsp bourbon
• 1/4 cup old-fashioned rolled oats
• 2 tbsp pecans, roughly chopped
• 1 tbsp all-purpose flour
• 2 scoops vanilla ice cream, for serving

Instructions

1. Get your head in the game and preheat that smoker to 250°F! We want indirect heat with a fruit wood like cherry or apple for maximum flavor.
2. In a small bowl, whisk together the melted butter and bourbon. Brush this liquid gold all over the cut sides of your peaches.
3. Take 1 tablespoon of Salted Perfection Key West Select Blend and sprinkle it heavily over the sticky, buttered peach halves. The sugar in the blend is gonna caramelize while that chili and lime wakes up the palate!
4. Time to build the crunch! In a separate bowl, mix the oats, chopped pecans, flour, the remaining 1 tablespoon of Key West Select Blend, and any leftover butter-bourbon mixture. Mash it with a fork until it holds together like wet sand.
5. Pack that oat mixture right into the hollow centers of the peaches. Don't be shy—pile it high!
6. Place the peaches skin-side down directly on the smoker grates. Smoke them for 45 to 60 minutes. You want them tender enough to yield to a spoon but not collapsing.
7. Pull them off the heat, plate them up immediately with a big scoop of vanilla ice cream, and let that hot-cold contrast blow your mind. DUNZO!