Combine whipping cream, vanilla and mascarpone in a medium to large bowl and begin whipping using a hand mixer. Start on low and gradually increase speed, until mixture is light and fluffy. Set aside in fridge.
Combine butter and ginger in a small saucepan, over medium heat. When the butter melts and the ginger becomes fragrant, whisk in maple syrup. Bring to a boil and turn off heat and set aside.
Run a sharp knife along the peach’s seam to half them. Remove pit and brush each side with canola oil.
Preheat grill to medium-high heat.
Grill peaches cut side down for about 4 – 5 minutes.
Remove from grill and serve grill side up with a healthy drizzle of maple syrup, a dollop of whipped mascarpone cream and a few leaves of fresh mint.