Grilled Peaches with Marscapone

These delicious peaches remind me of summer time back in Melbourne. Stone fruit, especially peaches, have always been a favourite of mine and summer time always heralds the coming of juicy sweet peaches. Topped with a dollop of vanilla infused marscapone, there is no yummier way to eat cooked fruit.

4 ripe peaches- cut in half with stones removed
2 tbs caster sugar
4 tbs brandy
1 cup marscapone cheese
1 vanilla bean- seeds removed

Mix caster sugar with half of the brandy in a small bowl and using a pastry brush, dab mixture onto peach halves.Place peaches into a griddle pan on med-high heat. Meanwhile mix marscapone with remaining brandy and the vanilla seeds. When peaches are softened and caramelised remove from pan and dollop each half with marscapone mix.