Serve alongside grilled meats, chicken or fish.
In a small saucepan, combine the honey, balsamic vinegar, fresh herbs, and ancho chile pepper. Heat and stir over medium heat just until mixture comes to boil. Immediately remove from heat; cool slightly.
Cut the peaches in half lengthwise; remove the pits and stems. Brush the cut sides of the peaches with the honey mixture.
Preheat grill to medium. Grill peach halves, cut sides down, directly on the rack with grill covered for 8 to 10 minutes or until lightly browned and warmed through. Turn them once halfway through grilling.
Place peach halves cut side up, on serving platter. Evenly drizzle remaining honey mixture on top of the peaches; sprinkle with the crumbled queso fresco. If desired, garnish with additional fresh herbs. Serve warm.