Place a grill pan on the stovetop over medium-high heat or prepare the outdoor grill to medium-high heat. Cut the nectarines in half and remove pits. Lightly brush the insides of the nectarines with olive oil so they don’t stick to the grill.

Place nectarines with the cut side facing downward onto the grill or grill pan (if using stovetop). To get great grill marks, do not move the nectarines while they cook.

Grill until marks are well formed and they are slightly softened and heated through, about 10 minutes. When they are done, remove them from the grill onto a serving platter (cut side up).

Combine the mascarpone (pronunced mas-car-POH-neh) cheese with the amaretto in a medium-sized bowl and mix until smooth. If desired, you can add 1/2 cup of powdered sugar to sweeten things up a little. Not that I would do that or anything.

Divide the mascarpone cream equally between the nectarines, topping the cut side of each grilled nectarine.

To take things over the top, use a large decorating bag and large decorating tip to create an amazing swirl of mascarpone on the top.

Garnish with fresh mint.