Grilled Peaches with Vanilla Bean Mascarpone, Honey and Granola

What you will need:
•6 firm but ripe peaches, halved and pitted
•2 tsp Patricia & Paul mild intensity Extra-Virgin Olive Oil, plus more for brushing grill
•8 oz. mascarpone
•Seeds of 1/2 vanilla bean
•1/2 tsp vanilla extract
•1/4 cup honey
•3/4 cup honey oat granola (or substitute 1/3 cup chopped nuts such as walnuts or pecans)
•12 fresh raspberries
•Fresh mint leaves
Preparation:
Preheat a grill over medium-high heat to about 375 – 400 degrees. Meanwhile, in a mixing bowl fold vanilla beans and vanilla extract into mascarpone until well combined, chill until ready to use. Brush the tops of peach halves with olive oil then brush grill lightly with olive oil and grill flesh side down about 3 minutes or until they have nice grill marks, then carefully rotate (use a grill spatula as they may stick a little) and grill about 3 minutes longer, or until peaches have softened but still hold their shape. Remove from grill, add a spoonful of the mascarpone to each peach (using two spoons, one to scoop and one to scrape and drop it), drizzle with honey, sprinkle with about 1/3 of the granola over top (just so you don’t cover the peaches entirely) and garnish with a raspberry and mint. Serve with remaining granola on individual plates and serve immediately.