Grilled Peaches with Mascarpone and Toasted Almonds

Halve the peaches and remove the stones. Brush the cut surfaces of peaches lightly with oil. Grill the peaches, starting cut side down for five minutes, over medium heat. Turn and grill five minutes more. Peaches should be tender without falling apart when done.

Mix mascarpone and honey until thoroughly combined. Add just enough milk, cream or half and half to thin the mascarpone to your preference.

Toast almonds in a skillet over medium heat until they are golden brown and crispy.

Spoon a dollop of mascarpone on the peach and garnish with the almonds. Serve immediately.