Cut the peaches in half and remove the pit and place them inside a gratin dish placing cut side up. Sprinkle honey all over and place in the hot oven for 20 minutes.
Mix the mascarpone, vanilla sugar, and lemon juice in a bowl. Once the peaches are done spread the mascarpone with the help of a spoon and spatula. Serve immediately.
Notes
Make sure your peaches are mature so the pit will easily separate from the flesh. I use yellow peaches for this dessert.
If you do not have vanilla sugar on hand, you can use a couple of drops of extract—just a couple, as it can overpower your roasted peaches recipe.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.