For the recipe of peaches with bitters with fiordilatte ice cream, heat a knob of butter with one and a half tablespoons of brown sugar in a saucepan. Cut the peaches in half, remove the stone and place them in the saucepan, lay flat.
Move from the stove and add the bitter, go back to the fire, let it ignite then, when it has gone out, add 100 g of water. Cover and cook for 7-8 minutes, then add the juice of half a lemon and a few chopped mint leaves. Let it dry without a lid for another 2-3 minutes. Complete the peaches with ice cream, more mint leaves and a few slices of almond.
If you like, serve them still hot, creating an extra warm-cold contrast, in addition to the bitter-sweet one of the bitter with the fiordilatte.
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