Serves 6 as an appetizer or 4 as a salad. In a small saucepan, over high heat, combine vinegar, raspberry liqueur and brown sugar. Brush peaches on both sides with olive oil and place on cooking grate, cut side down. Turn over and grill 1 to 2 minutes more. Place two peach halves, cut side up, in serving dish.
Place raspberries into the hollows of the halves.
Spoon the glaze generously over peaches and top with a sprinkling of crushed cookies. Please read them.