Ingredients
6peachesfirm and fresh, halved and pitted
2tspolive oil
8ozmascarpone
½vanilla bean seed
½tspvanilla extract
¼cuphoney
¾cuphoney oat granola or substitute ⅓ cup chopped nuts
12fresh raspberriesto serve
fresh mint leavesto serve
Preparation
Preheat a grill over medium-high heat to about 375 to 400 degrees F.
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.
Next, using a grill spatula, carefully rotate 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.
Drizzle with honey, sprinkle with about ⅓ of the granola over top. Don’t cover the peaches entirely. And garnish with a raspberry and mint.
Serve with remaining granola on individual plates and serve immediately.
