Cut fresh peaches in half and remove stones.
Heat a large frypan or skillet over a medium heat, with the butter and maple syrup. When butter has melted place the peaches in the frypan, flesh side down. Cook peaches for 4 minutes, or until golden brown, then turn them over and cook for a further 2 minutes.
Cut bagels in half and lightly toast in the toaster.
Spread 2 tablespoons of mascarpone cream over each bagel base, and top with 2 peach halves, a drizzle of the pan juices, slithered almonds and fresh thyme.
