Blueberry Sauce: In a medium saucepan simmer your blueberries, sugar and 1 tsp of vanilla extract with a little water (about one tablespoon). Let the berries bubble and burst and mash them with a fork to let the juices out. Once your sauce has thickened to about a syrupy consistency set aside.

Marscapone Cream: Mix together the Marscapone cheese with 1 tsp of vanilla extract, the light brown sugar and drizzle honey. Taste for sweetness and add if needed – keep in mind you want the cream to only be lightly sweetened.

Slice and pit your peaches and brush them with butter and add them to your very hot grill. Don’t move them so beautiful grill marks can set in. Once fully grilled plate your peaches and pour some blueberry sauce and a nice dollop of cream. This dessert should be enjoyed while the peaches are still warm.