This is quick and easy but one of my favorite summer time desserts when peaches are perfectly ripe.  I think  you could also replace the fresh chevre, bourbon, and cream with the Fromage`a trios Bourbon–Chocolate Torta (about 6oz.)at room temp This recipe serves 4.

2 large, firm-ripe peaches, cut in half and stones removed
1/3 cup light brown sugar, packed
4-5 oz. Capriole fresh Chevre Round
2 Tbsp. Bourbon
2 Tbsp. powdered sugar

2 to 3 Tbsp. heavy cream
1/2 cup lightly toasted, coarsely chopped pecans

Preheat the broiler. Line a broiler pan with aluminum foil. Arrange the peaches in the pan, cut sides up; sprinkle will all but 1 Tbsp. of the brown sugar.

Broil until golden brown and the sugar is bubbly and starting to caramelize, watching carefully to prevent burning, turning the pan as necessary, 3 to 5 minutes.

In a medium bowl, beat the goat cheese with the bourbon and powdered sugar until smooth.  The mixture should be slightly stiff.  Thin as necessary with heavy cream.  Transfer the peaches to plates and top with a dollop of whipped goat cheese and bourbon.  Sprinkle with 1 Tbsp. brown sugar and slip back under the broiler for about 30 seconds.  Sprinkle with nuts and serve warm.