Preheat the grill to medium high.
When dad is done being master of fire, having grilled up steaks and chicken to the rousing applause of everyone on his special day, get him to put his feet up for a while you prepare this luscious Father’s Day dessert.
In a large bowl, whisk the bourbon, honey, brown sugar, canola oil, extracts and cinnamon.
Add the peaches and stir to evenly coat them with the bourbon/honey mixture. Cover and marinate for one hour.
Pull the peaches from the marinade and lay them flesh-side down on the grill for 2-3 minutes, or until the char marks are well defined.
Flip them over to skin-side down, liberally slathering the exposed flesh with the bourbon/honey marinade.
Grill an additional 2-3 minutes, or until the fruit is tender and the marinade has caramelized on the flesh.
Remove the peaches from the heat and put them into four bowls, topping with a dollop of whipped topping.
Immediately top with a light drizzling of honey, a handful of chopped almonds, and a dusting of cinnamon.
Garnish with mint.