Grilled Peaches with Vanilla Bean Mascarpone, Honey and Granola
6firm but ripe peaches,halved and pitted
2tspolive oil,plus more for brushing grill
Seeds of 1/2 vanilla bean
3/4cuphoney oat granola(or substitute 1/3 cup chopped nuts such as walnuts or pecans)
Fresh mint leaves
Preheat a grill over medium-high heat to about 375 - 400 degrees.
Meanwhile in a mixing bowl fold vanilla beans and vanilla extract into mascarpone until well combined, chill until ready to use.
Brush the tops of peach halves with olive oil then brush grill lightly with olive oil and grill flesh side down about 3 minutes or until they have nice grill marks, then carefully rotate (use a grill spatula as they may stick a little) and grill about 3 minutes longer, or until peaches have softened but still hold their shape.
Remove from grill, add a spoonful of the mascarpone to each peach (using two spoons, one to scoop and one to scrape and drop it).
Drizzle with honey, sprinkle with about 1/3 of the granola over top (just so you don't cover the peaches entirely) and garnish with a raspberry and mint.
Serve with remaining granola on individual plates and serve immediately.