Grilled Peaches with Honey Mascarpone and Balsamic Blueberry Vinegar

Our Balsamic Blueberry Maple Vinegar reduced down on the stove top makes a sweet sticky glaze that is decadent over these grilled peaches with decadent honey mascarpone.  A 5 minute dessert that's both healthy and delicious.  We like to make these during the summer, when we are grilling outside and peaches are juice and in-season.  If you don't want to use Mascarpone, you can substitute vanilla ice cream!

Grilled Peaches with Honey Mascarpone and Balsamic Blueberry Vinegar

Ingredients

Peaches cut in 1/2 and pits removed
Mascarpone Cheese  (or you can use vanilla ice cream)
Honey
Wozz! Balsamic Blueberry Maple Vinegar  (Winner of Yankee Magazine's Editor's Choice Award!)

Method:

• Turn oven on 375 degrees F
  
  
• Grill flesh side of peaches in hot grill pan for 3-4 minutes until nice grill marks appear
  
  
• Place grilled peaches flesh side up on parchment paper on baking sheet and fill peach centers with honey.
  
  
• Bake in oven for approximately 10 minutes or until tender
  
  
• During the last 3 minutes of baking, make your Balsamic Blueberry Vinegar Drizzle.  In a small saucepan, heat Wozz! Balsamic Blueberry Maple Vinegar on medium high heat until just comes to a small boil, then reduce down to low, frequently removing from heat and stirring and placing back on heat.  Watch it carefully, because it can quickly turn to candy. Once it appears a little thick and sticky remove from heat.

• Remove peaches from oven and assemble your dessert.
  
  
• Place peach half on plate and top with a dollop of Mascarpone and drizzle with balsamic blueberry sauce.  {feel free to substitute the Mascarpone with vanilla ice cream}