Place the peach halves in the bottom of 4 ramekin dishes and top with the blueberries.
Beat together the mascarpone and yogurt with a wooden spoon, then pour it over the fruit.
Combine the sugar and cinnamon, then sprinkle over the yogurt mix.
Preheat the grill to its highest setting.
Place the ramekins under the grill for 5-6 minutes until the sugar is golden.
Alternatively, glaze using a cook's blow torch, chef-style.
Allow to cool for a couple of minutes and serve.