Ingredients

8 peaches, peeled and halved
juice of 1 lemon

Cheese filling:
2/3 cup mascarpone cheese (or cream cheese)
1/3 cup sugar
1 tablespoon minced fresh rosemary
1 tablespoon freshly grated lemon zest

Directions

Brennan recommends peeling 8 peaches (dip in boiling water; slip off skins). Halve and remove pits. Gently coat peach halves with the juice of 1 lemon to prevent darkening by oxidation. Cover and refrigerate until ready to grill.

For cheese filling: Combine 2/3 cup mascarpone cheese and 1/3 cup sugar. If mascarpone is not stocked at your supermarket, substitute cream cheese. You may wish to mix the cream cheese with an equal portion of ricotta or farmer's cheese to more closely resemble the texture of mascarpone. Stir 1 tablespoon each minced fresh rosemary and freshly grated lemon zest into the sweetened mascarpone. Cover and refrigerate.

When fire is ready, grill peach halves, cut sides down, on an oiled rack. Turn peaches once and cook 5 minutes per side. Fill peach cavities with mascarpone mixture before serving.

Though Brennan didn't call for any butter, it doesn't hurt the peaches to brush them with a little melted butter mixed with sugar. Stir to dissolve and brush several times on both sides of peaches as they grill. This will enhance the caramelization and boost flavor. From "The Mediterranean Herb Cookbook" (Chronicle Books) by Georgeanne Brennan.