Pesche arrostite e gelati is a great solution when you have more peaches than you can eat and they are all ripening at the same time! Roast a few or an entire sheet-pan, as they will keep in the refrigerator for several days (much longer than if they were sitting on the kitchen counter). The peaches pair beautifully with the vanilla gelato, the crumbled amaretti cookies add a nice texture with crunch and a kiss of aged balsamic completes this delicious dessert.
- Fresh peaches
- Butter, softened
- Sparkling sugar
- Vanilla gelato
- Amaretti Biscotti
- Aged Balsamic
- Balsamic berries, optional
- Rinse the peaches and pat dry. Leaving the skin on, cut in half and remove the pit. Place the peach halves flesh-side down on a parchment-lined baking sheet. Spread butter on the skin and then sprinkle with sparkling sugar.
- Bake in a 375* oven for 20-25 minutes (depending on size of peach). The skins will rise up the sides of the peach a bit and be golden brown. Let cool.
- To serve, place a peach half on a plate, top with a scoop of gelato and the other peach half. Sprinkle with a bit of crushed amaretti and a final drizzle of balsamic. The peaches can be roasted in advance and left at room temperature for up to 12 hours. You can also refrigerate them and have them with plain yogurt for breakfast or just enjoy them right out of the pan!