Step 1

To make peaches with fiordilatte gelato, first heat a knob of butter in a pot with 1 1/2 tbsp cane sugar. Halve the peaches, remove the pit, and transfer to the pot, cut side down.

Step 2

Remove from the heat and add the bitter non-alcoholic aperitif, then return to the heat, set alight, and once the flame has gone out, add 1/3 cup water. Cover and cook for 7-8 minutes, then add the juice of half a lemon and a few shredded mint leaves. Reduce, uncovered, for a further 2-3 minutes. Top the peaches with the gelato, a few more mint leaves, and a few almond slices.

Step 3

If desired, serve hot for a temperature contrast with the gelato in addition to the bitter-sweet contrast with the fiordilatte.