Heat grill to medium. Melt the butter and sugar in small pot on the grates of the grill. Add the peaches and brown sugar and stir. Remove the peaches and slice each half into quarters. Arrange the peaches over the crust and drizzle with warm dulce de leche. Dollop small spoonfuls of creme fraiche over top and garnish with slivered almonds, cinnamon sugar and mint leaves.
Recipe courtesy of Bobby Flay