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I've been lucky enough to be able to hit farmers markets on both Wednesday and Saturday this summer, and I always look first for white peaches. Snow King is the most common northwest variety, and they're sweeter than their yellow-fleshed cousins. I let them ripen in a bowl on the counter until they're soft to the touch. At that point they peel easily (or you can drop them into gently boiling water for about 30 seconds and the skins will slip off). 
Mascarpone is a soft, slightly sweet cow's milk cheese that you've tasted if you've ever eaten tiramisu (and who can avoid it these days?). You can find the imported stuff at an Italian deli, but I've been buying a Wisconsin brand called Belgioioso that's very nice. It comes in a plastic tub.
Slice the peaches onto a plate and add a dollop of mascarpone (you don't need much...about a walnut-sized lump per peach). Eat with a fork, taking a bit of cheese with each slice.