Sweet grilled peaches with honeyed vanilla pod mascarpone and walnut sugar

1) Melt the butter and honey in a small saucepan over a medium-low heat. Split the whole vanilla pod in half lengthwise. Scrape all the seeds from 1 vanilla pod and place into saucepan along with the vanilla pod. Stir to combine; leave to simmer until the sauce has thickened, about 5 minutes then reduce the heat to low.

2) Preheat an indoor grill pan to medium heat on a hob. Place the mascarpone and honey into a medium bowl. Split the remaining 1/2 vanilla pod in half lengthwise, scrape all the seeds from the bean into the bowl; discard the bean. Stir to combine and set aside.

3) Cut each peach in half and discard the pit. Dip the peaches cut side down into the butter-honey sauce and, in batches, place onto the hot grill pan. Grill for 2 to 3 minutes, until the peaches have nice grill marks.

4) Combine the walnuts and sugar into a bowl. Place the grilled peaches, onto serving plates, 2 per plate. Top each with a dollop of mascarpone cheese and sprinkle with walnut sugar. Remove the vanilla pod from the honey sauce and drizzle a spoonful of warm sauce over the peaches. Serve warm.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.