Grilled Peaches With Vin Santo And Anise Biscotti

1. 1

   Place sugar in small bowl. Scrape in seeds from vanilla bean; stir to blend. (Reserve bean for another use.) Place mascarpone cheese in another small bowl; stir in 2 tablespoons vanilla sugar.

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   Do Ahead:

3. 3

   Prepare barbecue (medium heat) and preheat oven to 400u00b0F. Lightly brush cut sides of peach halves with oil. Grill peach halves, cut side down, until grill marks appear, about 2 minutes. Place peach halves, cut side up, in 13x9-inch glass baking dish.

4. 4

   Bring Vin Santo to boil in small saucepan. Spoon 1/2 cup Vin Santo over peaches, then sprinkle with 3 tablespoons vanilla sugar. Bake peaches until tender, about 15 minutes. Boil remaining 3/4 cup Vin Santo in pan until reduced to 3 tablespoons, about 4 minutes. Add butter and stir until melted.

5. 5

   Transfer 1 peach half to each of 4 plates. Spoon dollop of mascarpone mixture alongside. Drizzle reduced Vin Santo over and serve warm or at room temperature with

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* Per serving · 4 servings · Values may vary.

No additional tips available.