I miss California in the summer. Warm sun, cool water, beer, bikinis and peaches!  Grilled peaches!

3 firm but ripe peaches, pitted & quartered
2 tablespoons sugar
2 tablespoons Italian Tuaca vanilla citrus brandy
1 tablespoon fresh lemon juice
½ cup mascarpone cheese, room temperature
¼ teaspoon vanilla extract
¾ cup dry white wine
Olive oil

First off, crank up the barbecue grill to medium-high heat. Scour the grill well and lightly brush the grill with oil. Place the peaches on the grill and cook until the grill marks are formed, slightly softened and heated through, about 5 to 6 minutes total.

Meanwhile, stir the sugar, brandy, and lemon juice in a medium bowl to blend. Set the brandy mixture aside. As the peaches are ready, remove them from the grill and place them in a shallow baking dish. Top them with the brandy mixture, and toss to coat. Set aside for 15 minutes and allow them to cool and marinate, tossing occasionally. Stir the mascarpone and vanilla in a small bowl to blend. Slice and divide the grilled peaches equally among 6 coupe dishes. Pour the wine over the peaches. Dollop the mascarpone mixture atop the peaches, and serve.  Your welcome.