Whip the ricotta cheese in a mixing bowl with a few spoonfuls of confectioner's sugar to taste until soft and creamy. Chill for at least a half hour or until needed.

Cut the peaches in half from top to bottom. Twist the peaches to separate the two halves, then gingerly remove the pit (stone) with a small paring knife.

Set the peaches cut side down on a well-greased grill over a low to moderate fire (about 160-180C/325-350F if your grill has a thermometer) for about 3-5 minutes, until grill marks have formed and the peaches have slightly softened. Depending on how ripe your peaches are, you can turn them over and let them cook (over indirect heat to avoid burning the skins) for another few minutes.

Transfer the grilled peaches to a serving plate and let them cool. Top each half peach with a spoonful or two of the whipped ricotta.  Sprinkle with the crumbled walnuts or pistachios and drizzle everything with honey.

Serve right away.