Make the whipped cream first (in advance is best). Make your own whipped cream or use store bought. Chill the bourbon ahead of time. Mix 1 oz of bourbon to 16 oz of whipped cream and a dash of vanilla. Whip together and chill.
Pre-heat cast iron skillet on the grill.
Cut your peaches in half and remove the pits.
Brush the peaches with butter on the cut side and place them on the grill, skin side down.
Flip, then brush the skin side with the butter. After a minute on HIGH heat turn the peaches a 1/4 turn.
After another minute, turn heat down to LOW and flip to the skin side and close lid.
After 2-3 minutes, brush with butter again and sprinkle a little brown sugar over the peaches.
Slice pound cake and brush both sides with a generous coating of butter.
Add a little butter in the cast iron skillet, then add the pound cake. Grill to a golden brown on both sides.
Take the peaches off the grill. Slice them into approx 7-8 slices.
Once the pound cake is golden brown on both sides, remove and place on a plate.
Place peach slices on top of the pound cake.
Finish with a dollop of the bourbon whipped cream on top.
Serve and enjoy.
