Grilled Peaches with Mascarpone & Honey

This is an Emeril Lagasse recipe & photo that’s followed by Martha Stewart and a whole line-up of others including Athos! It’s perfect for the perfectly ripe peaches of the Languedoc:

INGREDIENTS
• 6 large ripe peaches, halved and pitted
• 6 tablespoons honey, plus more for serving (optional)
• 8 ounces mascarpone cheese, at room temperature
DIRECTIONS
• Preheat a grill to medium-high.
• Place the peaches, cut side down, on the grill and cook until lightly charred, 2 to 3 minutes. Transfer the peaches, cut side up, to a grill-proof baking dish or baking sheet, and drizzle them evenly with the honey. Place the dish on the grill and close the grill. Cook until the peaches are soft, about 5 minutes.
• Remove the baking dish from the grill, and divide the peach halves among six dessert plates. Divide the mascarpone evenly among the plates, and drizzle with additional honey if desired. Serve immediately.

Grilled Peaches with Mascarpone