Grilled Fruit Filled with Cheese

I went through a bunch of photos last weekend and found these...  We've made this for years using blue cheese and honey.  Nesrine shared a version of this recipe on her blog.  It had mascarpone cheese and peaches and balsamic vinegar.  Then, I saw it in a couple of magazines and a cookbook with mascarpone.  So, I decided to try the mascarpone and balsamic.  My guess is that whether you use blue cheese or mascarpone or peaches or pineapple or apples or balsamic vinegar or honey or serve them warm or room temp, you've got a winner.

Grilled Fruit Filled with Cheese

Here's the basic premise:

Take fruit and cut it into a serving (halve the peaches or apples...) and core it

Grill the fruit, cut side down until it's softened and has nice grill marks

While the fruit is still hot, fill the hole with cheese (blue, mascarpone, maybe cream cheese whipped with some shredded cheddar?)

Drizzle with balsamic vinegar or honey.  We had a balsamic vinegar tasting here.

The incredible vanilla fig balsamic from our good friend, Doris, won.

Garnish with an herb (mint, tarragon, basil - something folks can actually nibble on)