and cook on medium heat until it turns a light caramel color (it’ll
take 3 to 5 minutes). Remove from the heat, add the Grand
Marnier (be careful, it’s flammable), and then stir in the 2 cups of
orange juice*. Return to medium-high heat, whisking all the while,
until it’s smooth and hot, about 3 more minutes.
Carefully add the peaches and make sure they’re fully
submerged. Lower the heat to a very gentle simmer and cook for
30 minutes, covered. You don’t want the peaches mushy, so check
them every so often: they should be just cooked inside (a knife
should go in easily).
Remove the peaches to a platter (reserve the juices in the pan)
and see where they split. When they’re cool enough to handle, cut
around the seam of the split—separating the peach in half—and
remove the pits.
Whisk the butter into the leftover cooking juices in the
saucepan over medium heat and reduce until the mixture forms a
thick sauce, 5 minutes or so.
Coat the exterior of the peaches with the crushed graham
crackers and then carefully slice the peaches into wedges, wiping
off the knife after every slice so you don’t get crumbs on the
inside of the peach.
In a chilled medium bowl, whisk the cream, 2 tablespoons of
the powdered sugar, and the vanilla until the cream holds its shape
but is still somewhat soft. If it’s not sweet enough for you, whisk
in an extra tablespoon of powdered sugar.
When you’re ready to serve, place a few peach wedges on each