2) Preheat an indoor grill pan to medium heat on a hob. Place the mascarpone and honey into a medium bowl. Split the remaining 1/2 vanilla pod in half lengthwise, scrape all the seeds from the bean into the bowl; discard the bean. Stir to combine and set aside.
3) Cut each peach in half and discard the pit. Dip the peaches cut side down into the butter-honey sauce and, in batches, place onto the hot grill pan. Grill for 2 to 3 minutes, until the peaches have nice grill marks.
4) Combine the walnuts and sugar into a bowl. Place the grilled peaches, onto serving plates, 2 per plate. Top each with a dollop of mascarpone cheese and sprinkle with walnut sugar. Remove the vanilla pod from the honey sauce and drizzle a spoonful of warm sauce over the peaches. Serve warm.
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