To make the preserves: add the peach preserves and bourbon to a small saucepan; warm over medium heat; set aside.
To make the waffles: chop ¾ cup pecans in a food processor until they are uniformly fine.
Add the flour, cornmeal, sugar, baking powder, and salt; continue processing until the mixture forms a fine meal.
Transfer to a bowl; whisk in the egg yolk one at a time, followed by the milk and melted butter.
In another bowl, beat the egg whites with an electric mixer until stiff but still glossy.
Heat a greased waffle iron; fold in egg whites into the batter.
Cook the waffles one at a time, following the directions from the waffle iron manufacturer; they should be crisp and brown when done.
Serve the waffles individually as they are ready or hold them briefly in a warm oven until all are finished.
Sprinkle each with a portion of the remaining pecans and accompany them with softened butter and warm Bourbon-Peach Preserves.