Preheat oven to 350 degrees and roast chopped pecans for 6 minutes. Carefully remove from oven and set aside. Separate pecans into halves. Half will be incorporated into the batter and the remainder will be used for the topping. Make sure the pecans are at room temperature before adding to the batter.
In a large mixing bowl combine all dry ingredients and sift together. Reserve half of the cinnamon.
Dice a 1/2 cup of peaches and set aside.
In a medium sauce pan set to medium heat, add the remaining peaches, bourbon and 3/4 cup of the syrup.
Separate egg whites and beat until stiff peaks form. Set aside.
Combine egg yolks, all wet ingredients and the diced peaches.
Add the wet ingredients into the dry and mix well. Add half of the pecans and fold in the egg whites until incorporated.
Add waffle batter to a heated waffle iron and cook waffles until browned. Tip: Place waffles in a preheated oven set to 180 degrees to keep warm.
Plate waffle and top with 3-4 peaches, bourbon syrup, chopped pecans, 2 crumbled shortbread cookies and your favorite whipped cream. Serve and enjoy!