In a medium bowl, whisk together the mascarpone
, cinnamon and vanilla until combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Preheat the oven to 350 degrees F. Brush a baking dish with 1 tablespoon of the butter
. Slice a little bit of the flesh from the bottom of each peach half so they sit evenly in the baking dish
. Scoop a tiny bit from the center, so the pit
space is a little larger. Put the peaches
in the dish, cut-side up.
together the remaining 4 tablespoons butter, honey
and black pepper in a small bowl and pour it evenly over the peaches. Roast
the peaches until lightly golden brown and just soft, about 25 minutes.
Remove to a platter and top each half with a dollop
of the cinnamon mascarpone.