4 servings

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• 4 nectarine peaches 
• 20g butter 
• 2 spoonfuls cane sugar
• 2 spoonfuls almonds
• Giusti 5 Gold medals Balsamic Vinegar of Modena

PREPARING THE PEACHES

Heat the grill to medium. Wash and dry the peaches well, then cut them in half and remove the pits, leaving the skin on. Brush them with melted butter and sprinkle with cane sugar. Place the cut peaches on the hot grill and let them cook without touching them for at least 4-5 minutes to caramelize. Once ready, place them on a serving dish and let them cool slightly.

ASSEMBLING THE DESSERT

Cut the almonds into thin slices and toast them briefly in a pan, adding powdered sugar if desired. Place a scoop of vanilla ice cream in the hollow of each grilled peach half, sprinkle with toasted almonds, and finish with a drizzle of Giusti 5 Gold Medals Balsamico. Serve immediately.