A lovely ending to a meal, this dessert is light and not too sweet. In winter, the peaches can be broiled instead of grilled. Serves 4.

Ingredients:
4 peaches, ripe but firm
2 tablespoons butter, melted
4 teaspoons sugar
4 tablespoons Polenghi Mascarpone, room temperature
1/2 cup Doria Amaretti, crumbled
1/4 cup G. Calogiuri Vincotto, original or raspberry

Cut each peach in half and remove stones. Brush cut sides with butter and sprinkle with sugar. Put on a well-oiled grill over medium-hot coals, cut side down, and grill for about 3 minutes. If using broiler, follow the same procedure but put peaches cut side up under broiler for about 3 minutes.

Place two peach halves on each dessert plate. Place 1/2 tablespoon of mascarpone in the center of each peach half. Sprinkle each half with amaretti crumbs. Drizzle vincotto over tops.