Warm the bourbon and water in a small saucepan, add the peaches, and set aside until plump, about 15 minutes.
Put the toasted pecans and Cajun seasoning in a mini chopper and pulse until the nuts are finely ground but not pasty. Spread the nut mixture on a large plate. Roll the goat cheese in the mixture, pressing firmly to coat the whole log generously.
Slice the cheese into rounds and arrange on a platter. Top with the chopped peaches and juices.
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