Rum Marinated Grilled Peaches

4 firm ripe peaches

4 ounces amber rum
4 tbsp cinnamon sugar
1 tbsp brown sugar

Cut peaches in half and remove the pits. Place in a glass baking dish, cut side up and pour the rum over the peaches, taking particular care to ensure that the pit holes are filled with the rum. Cover the baking dish with plastic wrap to seal the dish tightly and place in the fridge for a couple of hours or even overnight.

Remove the peaches from the baking dish, reserving the rum marinade.
Sprinkle the cut sides of the peaches with the cinnamon sugar and grill over medium heat for a couple of minutes per side. Serve with ice cream or cake and whipped cream, drizzed with the reserved rum marinade.