Cinnamon Grilled Peaches with Mascarpone and Honey

Serves 6
  • 5 tbsp. unsalted butter
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup dark rum
  • 1 tsp. Kowalski's Vietnamese Ground Cinnamon
  • - pinch salt
  • 6 large ripe peaches, halved and pits removed
  • 1 (8 oz.) container Crave Brothers Mascarpone Cheese, softened to room temperature
  • 6 tbsp. Kowalski's Pure Honey
  • 15 mint leaves, snipped

In medium saucepan, combine first 5 ingredients; bring to a boil over high heat. Boil until thick and syrupy (about 5 min.); cool to room temperature. Marinate peach halves in glaze up to 1 hr.

To Grill: Using direct heat cooking method, preheat grill to MEDIUM-HIGH. Grill peaches, covered, cut-side-down until lightly charred (2-3 min.); turn and brush with additional glaze. Continue grilling, covered, until peaches are soft (about 5 min.). Remove from grill and arrange on individual dessert plates. Divide mascarpone evenly among peaches; drizzle with honey and garnish with mint. Serve immediately.