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1
Melt butter and honey in a small saucepan over medium-low heat.
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2
Split the whole vanilla bean in half lengthwise.
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3
Scrape all the seeds from 1 vanilla bean and place into saucepan along with the vanilla bean.
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4
Stir to combine; let simmer until sauce has thickened, about 5 minutes then reduce heat to low.
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5
Preheat indoor grill pan to medium heat on stovetop.
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6
Place mascarpone cheese and honey into a medium bowl.
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7
Split the remaining 1/2 vanilla bean in half lengthwise, scrape all the seeds from the bean and place into bowl; discard the bean.
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8
Stir to combine and set aside.
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9
Cut each peach in half and discard the pit.
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10
Dip peaches cut side down into the butter-honey sauce and in batches, place onto hot grill pan.
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11
Grill for 2 to 3 minutes, until peaches have nice grill marks.
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12
Combine walnuts and sugar into a bowl.
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13
Place grilled peaches, onto serving plates, 2 per plate.
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14
Top each with a dollop of mascarpone cheese and sprinkle with walnut sugar.
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15
Remove the vanilla bean from honey sauce and drizzle a spoonful of warm sauce over peaches and plates.
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16
Serve warm.
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17
A viewer, who may not be a professional cook, provided this recipe.
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18
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
