Grilled Peaches with Vanilla Bean Mascarpone, Honey and Granola

Ingredients

• 6 firm but ripe peaches, halved and pitted
• 2 tsp olive oil, plus more for brushing grill
• 8 oz. mascarpone
• Seeds of 1/2 vanilla bean
• 1/2 tsp vanilla extract
• 1/4 cup honey
• 3/4 cup honey oat granola
• 12 fresh raspberries
• Fresh mint leaves

Directions

1. Heat a grill to medium-high, aiming for about 375 – 400 degrees. While it warms, stir the vanilla bean seeds and vanilla extract into the mascarpone in a mixing bowl until evenly blended, then refrigerate it until you need it.
2. Coat the cut sides of the peach halves with olive oil. Lightly oil the grill, then place the peaches cut side down and cook for about 3 minutes, until grill marks appear.
3. Gently turn the peaches, using a grill spatula if they want to stick, and cook for about 3 minutes longer. You want them tender, but still able to keep their shape.
4. Take the peaches off the grill. Top each half with a spoonful of mascarpone, using 2 spoons if you like, 1 for scooping and 1 for nudging it onto the fruit.
5. Finish with a drizzle of honey, then scatter about 1/3 of the granola over the top so the peaches are still visible. Add a raspberry and mint for garnish. Put the remaining granola on individual plates and serve right away.