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1
Prepare coals on a grill and let heat reduce to a moderate heat.
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2
In a blender, combine eggs, cream, vanilla, cinnamon, and nutmeg.
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3
Blend until the ingredients are smooth.
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4
Set aside.
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5
Slice peaches in half and remove the pit.
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6
Brush the flesh side of each half with melted butter.
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7
Place the peaches on the grill for 5 minutes, or until the flesh side is evenly caramelized and begins to soften.
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8
Remove the peaches from the grill and dice them.
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9
Transfer to a bowl and add lemon juice and sugar, to taste.
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10
Set the peach mixture aside.
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11
Pour the egg batter into a pie plate.
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12
Dip the croissant halves into the batter, making sure that each side is coated.
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13
Place the croissants on the grill, flat side down.
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14
Grill for 1 to 2 minutes, or until the batter appears cooked and the croissant begins to darken; watch carefully, as they will cook quickly.
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15
Flip the croissants and grill on the other side for 1 to 2 minutes.
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16
Remove the croissants from the grill.
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17
Place the bottom half of 1 croissant on a plate.
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18
Add 1/4 of the peach mixture and place the top half of the croissant over the peaches.
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19
Pour Bourbon Pecan Maple Syrup over the top and garnish with fresh mint.
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20
Repeat with remaining croissants.
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21
Melt butter in a medium saucepan over medium heat.
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22
Once the butter begins to brown, remove the pan from heat and add bourbon.
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23
Flambe the mixture until the alcohol has burned off and then add the syrup and pecans.
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24
Return the pan to the heat and simmer for 10 minutes.
