4 large peaches, not too ripe, pitted, cut in 8 wedges each

1/4 cup sun dried blueberries

2 tablespoons unsalted butter

1/2 teaspoon cinnamon

2 1/2 tablespoons granulated sugar

1 1/2 tablespoons bourbon

1 cup unsalted butter, melted

1 vanilla bean, split, scraped

2 1/2 cups oatmeal

3/4 cup packed brown sugar

3/4 cup pecan pieces

1/4 cup molasses

** praline ice cream

1. Pre-heat oven to 350°F.

2. Melt 2 tablespoons butter in large sauté pan over high heat. Add peaches and sun dried blueberries. Sprinkle with cinnamon and granulated sugar. Sauté to golden. Add bourbon. Remove from heat. Cool.

3. Whisk melted butter with scraped seeds from vanilla bean in large bowl. Add oatmeal, brown sugar, pecans, and molasses. Combine well.

4. Place peach mixture in large oven-proof dish. Top with oatmeal topping. Bake bubbling and topping is lightly browned, about 40 minutes.

5. Serve with praline ice cream.