Put the peach quarters in a bowl and toss with the melted butter until each piece is evenly coated. Sprinkle with one tablespoon of sugar and cook on the clean grill of a medium-heat barbecue for 12 to 15 minutes turning from time to time until the pieces are softened and golden brown.
Meanwhile, whisk the cream until stiff then beat in the remaining sugar and Amaretto liqueur. Transfer the cooked peaches to bowls or a platter and top with a spoonful of the cream. Crush the pistachios with a rolling pin then scatter over the fruit.
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