To make the mascarpone cream, pour the heavy cream into a bowl. With a hand mixer, whip the cream with powdered sugar and vanilla until soft peaks are formed. Adjust the sweetness to your taste. Add in the mascarpone cream and whip until well incorporated. Set in the fridge until ready to serve.

Halve the peaches and remove the pit, then set aside. In a large nonstick skillet, melt the butter over medium heat. Continue to cook the butter until it begins to bubble and foam, around 1-2 minutes, then sprinkle over the cinnamon.

Add the peach halves faced down in the pan and continue to cook, swirling the pan occassionally until the butter is browned, nutty-smelling, and the peaches are soft.

Serve the peach halves warm with the mascarpone cream and spoon over any remaining brown butter. If desired, top with streusel, granola, Nilla wafers, or toasted pecans.