Peaches - on the grill?

Whenever my husband and I make Grilled Peaches with Pecorino and Prosciutto (click here for the recipe on the epicurious website), people always express astonishment, first at the concept and then at the delicious product.
   Things usually go like this:
   Person asks: “You cooked these peaches on the grill?”
   Person tries peaches.
   Person says: “Man, these are good.”
   Yes, they are good.
   This is a super-easy, no-fail side from Bon Appetit magazine that goes nicely with any type of grilled meat or poultry.
   Here’s how they’re made.
   Peaches that have been halved and pitted are brushed with extra-virgin olive oil, sprinkled with salt and pepper and grilled until lightly charred, about two minutes per side.
   After being transferred to a plate, skin side down, each peach half is topped with a very thin slice of pecorino cheese (I use a vegetable peeler to shave off the slices, as the recipe suggests), and a thin slice of prosciutto.
   Pecorino cheese and prosciutto are available at many well-stocked supermarkets.
   Grill these peaches and surprise your friends!