In a chilled medium bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until the mixture is smooth and holds soft peaks.

Preheat a grill or grill pan to medium-high heat, approximately 200°C (400°F).

Lightly brush the cut sides of the peach halves with the oil or melted butter, then apply a thin layer of honey.

Place the peach halves cut-side down onto the hot grill grates.

Grill the peaches undisturbed for 3 to 4 minutes until distinct char marks appear and the sugars have caramelized.

Flip the peaches using tongs and grill for an additional 1 to 2 minutes until the fruit is tender but still holds its shape.

Transfer the warm peaches to serving plates, allowing two halves per person.

Top each peach half with a generous dollop of the prepared mascarpone cream and garnish with fresh mint.