• 2 tbsp butter, softened slightly
• 2 tbsp honey
• 1 tsp vanilla
• 1 tbsp candied ginger
• 1/2 cup mascarpone cheese
• 3 freestone peaches or nectarines, halved & pitted
• 1 tbsp butter, melted

Heat grill to high.

Combine softened butter, honey, vanilla, and candied ginger together in a food processor and pulse until mixed into a soft paste. Refrigerate.

Brush cut side of peaches with melted butter. Grill cut side down 3-5 minutes until you get good grill marks.

Turn peaches over and fill pit hole with a teaspoon or so of the ginger/butter mixture.

Grill for 1-2 minutes cut side up until the butter has melted.

Carefully remove from grill, top each half with with 1 a dollop of mascarpone, and serve with remaining ginger/butter mixture on the side.